Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 pounds beef chuck roast, cut into 2-inch (5cm) cubes (900g)
  • 1 large onion, finely chopped (approx. 1 cup)
  • 2 carrots, finely chopped (approx. 1 cup)
  • 2 celery stalks, finely chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine (120 ml) (such as Chianti or Cabernet Sauvignon)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1 cup beef broth (240 ml)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional, for a bit of kick)
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • 3 cups all-purpose flour (360g) plus more for dusting
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1-2 tablespoons water (if needed, for a cohesive dough)
  • 1.5 pounds (680g) fresh or dried pappardelle pasta
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in the Dutch oven. Season beef with salt and pepper. Brown the beef in batches until deeply browned on all sides. Remove beef and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
  3. Pour in red wine and scrape up any browned bits from the bottom of the pot. Reduce wine by half.
  4. Stir in crushed tomatoes, tomato sauce, and tomato paste.
  5. Return the beef to the pot. Add beef broth, oregano, basil, red pepper flakes (if using), and bay leaves. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is very tender, stirring occasionally.
  6. Combine flour and salt. Create a well in the center and add eggs. Gradually incorporate the flour into the eggs, mixing until a dough forms. Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes. Roll out the dough and cut into pappardelle noodles.
  7. Bring a large pot of salted water to a boil. Cook pasta according to package directions (or until al dente for fresh pasta). Reserve about 1 cup of pasta water before draining.
  8. Remove bay leaves from the ragu. Shred the beef slightly with two forks. Toss the cooked pasta with the ragu. Add a little pasta water if needed to create a saucy consistency. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.