Cooking Steps

• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chunks generously with salt and pepper. Sear them on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
• In the same pot, add the diced onion, carrot, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.
• Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
• Add the crushed tomatoes, beef broth, bay leaves, and fresh rosemary or thyme. Return the seared beef to the pot, ensuring it is submerged in the sauce.
• Cover the pot and reduce the heat to low. Simmer gently for 2-3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Shred the beef with two forks and mix it back into the sauce. Adjust seasoning with salt and pepper as needed.
• Bring a large pot of salted water to a boil. Cook the pappardelle until al dente according to the package instructions. Reserve ½ cup of pasta water before draining.
• Toss the cooked pappardelle with the beef ragu, adding a splash of reserved pasta water if needed to loosen the sauce. Serve hot, garnished with freshly grated Parmesan cheese.