Ingredients:

  • 3 lb Beef Chuck Steak/Shoulder, cut into 1.5-inch cubes
  • 2 Tbsp Olive Oil (for searing)
  • Salt & Black Pepper, To taste
  • 1 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 medium Celery Stalks, finely diced
  • 4 large Garlic Cloves, minced
  • 1 cup Dry Red Wine (Pinot Noir or Chianti)
  • 2 x 28 oz cans Tinned Whole Peeled Tomatoes, crushed
  • 2 cups Beef Stock (low sodium)
  • 2 Bay Leaves
  • 2 small Fresh Rosemary Sprigs
  • 1 tsp Dried Oregano
  • 1 lb Pappardelle or Fettuccine Pasta
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • Freshly Grated Parmesan, To serve

Instructions:

  1. Season the Beef: Pat the cubed beef dry with kitchen roll and season liberally with salt and pepper.
  2. Sear in Batches: Heat the olive oil in the Dutch oven over high heat until shimmering. Sear the beef in 2-3 batches, ensuring not to overcrowd the pot. Cook until a deep, dark brown crust forms (about 5-7 minutes per batch). Remove the browned beef and set aside, leaving the fond (brown bits) in the pot.
  3. Sweat the Vegetables: Reduce the heat to medium-low. Add the butter to the pot, followed by the diced onion, carrot, and celery. Cook slowly for 10-12 minutes, stirring occasionally, until the vegetables are very soft and translucent.
  4. Add Aromatics: Add the minced garlic and dried oregano. Cook for 1 minute until fragrant. Do not allow the garlic to burn.
  5. Deglaze: Increase the heat to medium. Pour in the red wine, scraping the bottom of the pot firmly to lift all the savoury fond. Reduce the wine by half (about 5 minutes).
  6. Combine: Return the seared beef to the pot. Add the crushed tomatoes, beef stock, bay leaves, and rosemary sprigs. The liquid should cover the beef.
  7. Simmer Low and Slow: Bring the Ragu to a gentle simmer, then immediately reduce the heat to the lowest setting. Cover the pot partially with the lid. Braise for 3 to 3.5 hours, or until the beef pulls apart easily with a fork.
  8. Shred and Reduce: Once tender, remove the beef chunks, shred them, and return them to the sauce. Remove and discard the rosemary sprigs and bay leaves. Simmer the sauce uncovered for 10-15 minutes if it is too thin.
  9. Adjust Seasoning and Finish: Taste and adjust the salt and pepper liberally. Cook the pappardelle according to package directions. Drain the pasta, reserving about 1 cup of the starchy cooking water.
  10. Serve: Toss the drained pasta immediately with the Ragu in the pot, adding a splash of reserved pasta water to create a glossy, cohesive sauce. Serve immediately, topped with generous shavings of Parmesan and a sprinkling of fresh parsley.