Ingredients:

  • 3 lb Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 3 tbsp Olive Oil
  • 2 tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 3 tbsp Tomato Paste (double concentrated preferred)
  • 1 cup Dry Red Wine (Merlot or Chianti)
  • 2 x 28 oz cans Whole Peeled Tomatoes
  • 2 cups Beef Stock (Low Sodium)
  • 4 sprigs Fresh Thyme, tied into a bundle
  • 2 dried Bay Leaves
  • 1/2 cup Whole Milk or Heavy Cream
  • Kosher Salt & Freshly Ground Black Pepper (to taste)
  • 1 lb Pappardelle or Tagliatelle Pasta
  • 1 cup reserved Pasta Cooking Water
  • 1 cup Fresh Parmesan Cheese, grated (for finishing)
  • Small handful Fresh Parsley or Basil, chopped (for garnish)

Instructions:

  1. Season and Sear: Pat the cubed beef thoroughly dry. Season aggressively with salt and pepper. Heat 1 tbsp oil and 1 tbsp butter in a Dutch Oven over high heat. Sear the beef in batches (do not crowd the pot) until deeply browned on all sides. Remove the seared beef and set aside.
  2. Make the Soffritto: Reduce heat to medium. Add the remaining oil and butter. Add the diced onion, carrot, and celery (the soffritto). Cook slowly for 10–12 minutes, stirring often, until the vegetables are very soft and translucent, not brown.
  3. Aromatics: Add the minced garlic and tomato paste to the soffritto. Cook, stirring constantly, for 2–3 minutes until the paste darkens slightly (this caramelises the paste and deepens its flavour).
  4. Deglaze: Pour in the red wine. Bring to a rapid simmer, scraping up any brown bits (the fond) from the bottom of the pot. Reduce the wine by half (about 5 minutes).
  5. Simmer Prep: Return the seared beef and any accumulated juices to the pot. Crush the whole peeled tomatoes by hand directly into the pot. Add the beef stock, thyme bundle, and bay leaves.
  6. Bring to Temperature: Bring the mixture to a strong simmer, then immediately reduce the heat to the lowest possible setting. The ragu should just bubble gently (a lazy simmer).
  7. The Simmer: Cover the pot tightly. Simmer for a minimum of 3 hours, stirring every 45–60 minutes and checking liquid levels. If the sauce looks too thick, add a splash of stock or water.
  8. Shred the Meat: After 3 hours, the meat should be fork-tender. Remove the thyme sprigs and bay leaves. Using two forks, shred the large chunks of beef directly into the sauce.
  9. Enrich and Adjust: Stir in the whole milk or cream. Taste and adjust seasoning with salt and pepper. If the ragu seems oily, skim off excess fat from the surface.
  10. Cook the Pasta: Cook the pappardelle according to package directions until al dente. Reserve at least 1 cup of the starchy cooking water before draining.
  11. Marry the Sauce: Add the drained pasta directly to the ragu. Toss vigorously, adding the reserved pasta water, 1/4 cup at a time, until the sauce emulsifies and beautifully coats the pasta.
  12. Plate and Garnish: Serve immediately in warm bowls, topping generously with freshly grated Parmesan cheese and a sprinkle of fresh herbs.