Beef Ragu

Ingredients

• 2.5 pounds beef chuck roast – cut into 2-inch chunks
• 2 teaspoons kosher salt
• 1 teaspoon black pepper – freshly ground
• 2 tablespoons olive oil
• 2 cups onion – finely chopped
• 0.75 cups carrot – finely chopped
• 1 cups celery – finely chopped
• 4 cloves garlic – minced
• 2 tablespoons tomato paste
• 1 cups dry red wine
• 28 ounces canned whole peeled tomatoes – crushed by hand
• 1 cups beef broth
• 2 leaves bay leaf
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• pappardelle pasta – cooked (for serving)
• Parmesan cheese – grated (for serving)

Instructions

1. Pat the beef dry, cut into 2-inch chunks, and season all over with kosher salt and black pepper.
2. Heat the olive oil in a heavy pot over medium-high heat. Brown the beef in batches until well caramelized on at least two sides, 8–10 minutes per batch. Transfer browned beef to a bowl.
3. Reduce heat to medium. Add the onion, carrot, and celery to the pot and cook, stirring, until softened and lightly golden, 8–10 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
4. Add the tomato paste and cook, stirring, until darkened and glossy, 2–3 minutes.
5. Pour in the red wine and simmer, scraping up browned bits, until reduced by about half and slightly syrupy, 3–5 minutes.
6. Add the crushed canned tomatoes, beef broth, bay leaves, rosemary, and thyme. Return the browned beef and any accumulated juices to the pot and bring to a gentle simmer.
7. Partially cover and simmer over low heat, stirring occasionally, until the beef is fork-tender and the sauce is rich and thick enough to coat a spoon, 2.5–3 hours.
8. Remove and discard the bay leaves and herb stems. Shred the beef into large, tender pieces with two forks right in the pot, then simmer uncovered for 10 minutes to meld flavors.
9. Cook the pappardelle pasta (for serving) in boiling water until al dente, then drain.
10. Toss the pasta with some of the ragù or spoon the ragù over the pasta. Serve hot with grated Parmesan (for serving).