Beef Ragu with Pappardelle

Instructions

1. Prepare the beef
   Season the beef cubes generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.
2. Create the soffritto
   In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, carrot, and celery (soffritto). Cook over medium heat for 8-10 minutes until the vegetables have softened but not browned. Add the minced garlic and cook for another minute until fragrant.
3. Build the sauce base
   Add the tomato paste to the vegetables and cook for 2-3 minutes, stirring constantly to prevent burning. The tomato paste should darken slightly. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine reduce by half, about 5 minutes.
4. Slow cook the ragu
   Return the seared beef to the pot. Add the crushed tomatoes, beef stock, bay leaves, and rosemary sprigs. Stir to combine, then bring to a simmer. Reduce the heat to low, cover, and cook for 3 hours, stirring occasionally. The beef should be fork-tender and falling apart.
5. Shred the beef
   Remove the bay leaves and rosemary sprigs. Using two forks, shred the beef pieces in the pot. If the sauce is too thin, simmer uncovered for 15-20 minutes to reduce and thicken. Season with additional salt and pepper to taste.
6. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
7. Combine pasta and sauce
   Add the drained pasta directly to the ragu pot, or if your pot isn't large enough, return the pasta to its cooking pot and add the ragu. Toss gently to coat the pasta with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
8. Serve
   Divide the pasta and ragu among serving plates. Top each portion with freshly grated Parmesan cheese and a drizzle of olive oil if desired. Serve immediately while hot.