Beef Ragù Pappardelle-style slow-cooked wide ribbon pasta

Ingredients

Ragù

• 800 g beef chuck, cut into chunks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato purée
• 400 g chopped tomatoes
• 250 ml red wine
• 300 ml beef stock
• 1 tsp rosemary
• 1 bay leaf

To serve

• 400 g fresh pappardelle
• Parmesan shavings
• Fresh basil
• Olive oil

Method

1. Brown. Heat olive oil. Brown beef in batches, 2 minutes per side. Remove.
2. Soffritto. Sauté onion, carrot, celery, garlic 10 minutes until soft.
3. Build. Stir in tomato purée. Add tomatoes, wine, stock, herbs. Return beef.
4. Slow. Lid on. Transfer to oven at 160°C, 3 hours. Or hob simmer, 3 hours.
5. Shred. Pull beef apart with two forks. The sauce should be thick and glossy.
6. Pasta. Cook pappardelle 2 minutes less than the packet says. Reserve pasta water.
7. Combine. Toss pasta with ragù + splashes of pasta water until coated.
8. Serve. With parmesan, basil, olive oil.

Tips

• 3-hour ragù. Don’t skip. The meat should be falling apart.
• Pappardelle > tagliatelle. Wider ribbons hold the ragù better.
• Finish with raw pasta water. The starch makes the sauce silky.