Slow-Cooked Beef Ragù with Pappardelle

Ingredients

• 2 lb900 gbeef chuck, cut into large chunks
• 1/4 lb115 gpancetta or bacon, diced
• 1 large1 oniononion, finely diced
• 2 carrots, finely diced2 carrots
• 2 celery stalks, finely diced2 stalks
• 4 cloves4 clovesgarlic, minced
• 2 tbsp30 gtomato paste
• 1 can800 gcrushed tomatoes
• 1 cup240 mlred wine
• 2 cups480 mlbeef stock
• 2 sprigs2 sprigsfresh rosemary
• 2 bay leaves2 leaves
• Salt and black pepper to taste

• 1 lb450 gpappardelle
• 1 cup25 ggrated Parmesan

Method

1. Brown the beef in a heavy pot over high heat in batches, 2–3 minutes per side. Set it aside.
2. Lower the heat and render the pancetta in the same pot. Add the onion, carrots and celery and cook until soft, about 10 minutes.
3. Stir in the garlic and tomato paste and cook for 2 minutes, until the paste darkens.
4. Pour in the wine and scrape the bottom of the pot clean. Reduce by half.
5. Return the beef to the pot with the tomatoes, stock, rosemary and bay leaves. Season with salt and pepper.
6. Cover and cook at 300°F (150°C) for 3.5–4 hours, until the beef is completely tender.
7. Shred the beef in the pot with two forks and stir it back into the sauce. Remove the herbs.
8. Cook the pappardelle in well-salted water until al dente. Toss it with the ragù and a splash of pasta water, then finish with Parmesan.

Chef's notes

• Browning in batches is not optional. Crowded meat steams and the sauce turns grey.
• This is better the next day. Make it a day ahead and reheat gently.
• Save the ragù fat: it makes an excellent frying oil for the pasta water.