Ingredients:

  • 5 lbs Beef Chuck Roast (or Brisket), cut into 1-inch cubes
  • 2 tbsp All-Purpose Flour
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 3 tbsp Olive Oil (Extra Virgin)
  • 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)
  • 1 tbsp Unsalted Butter
  • 1 cup Dry Red Wine (e.g., Chianti, Merlot)
  • 4 cups Beef Stock (low sodium)
  • 28 oz can Crushed Tomatoes (canned)
  • 2 Bay Leaves
  • 1 sprig Fresh Rosemary
  • 1/4 cup Whole Milk or Cream (optional)
  • 5 lbs Pappardelle or Rigatoni Pasta
  • 1 cup Parmigiano-Reggiano Cheese, freshly grated
  • 2 tbsp Fresh Basil or Parsley, chopped

Instructions:

  1. Prep the Beef: Pat the cubed beef dry with kitchen roll. Season liberally with salt and pepper, then lightly dust with flour, shaking off the excess.
  2. Sear the Meat: Heat olive oil in the Dutch oven over high heat. Working in batches (do not overcrowd the pot), sear the beef until deeply brown on all sides. Transfer seared beef to a separate bowl using a slotted spoon.
  3. Create the Fond: Leave the crusty brown bits (fond) in the pot. If the pan looks dry, add the tablespoon of butter.
  4. Sauté the Soffritto: Reduce heat to medium. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent (sweating, not browning).
  5. Toast the Paste: Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells fragrant—this deepens the flavour profile.
  6. Deglaze: Pour in the red wine. Bring to a simmer and scrape up all those lovely brown bits (the fond) from the bottom of the pot. Simmer rapidly for 5–7 minutes until the wine has reduced by half.
  7. Combine and Simmer: Return the seared beef and any accumulated juices to the pot. Add the crushed tomatoes, beef stock, bay leaves, and rosemary sprig. Bring the mixture to a full boil, then immediately reduce the heat to the lowest setting (it should maintain a gentle, slow bubble).
  8. Cook Low and Slow: Cover the pot partially (allowing a small gap for steam escape) and simmer for a minimum of 3 to 3.5 hours, stirring occasionally (every 30-45 minutes).
  9. Test for Doneness: The ragu is ready when the beef is spoon-tender and easily shredded with a fork. It should practically melt into the sauce.
  10. Adjust and Enrich: Remove and discard the bay leaves and rosemary sprig. Taste and adjust seasoning (it will likely need more salt). Stir in the optional milk or cream for a smoother, richer finish.
  11. Cook the Pasta: Cook the pappardelle according to package instructions until al dente. Reserve about 1 cup (240ml) of the starchy pasta water.
  12. Toss and Serve: Drain the pasta and immediately add it directly to the pot of ragu. Add a splash of the reserved pasta water and toss vigorously for 1–2 minutes until the pasta is fully coated and the sauce emulsifies slightly.
  13. Garnish: Serve immediately in wide bowls, finishing each portion with a generous grating of fresh Parmigiano-Reggiano and a sprinkle of fresh herbs.