Instructions
Step 1: Season the beef chuck roast with salt and black pepper.
Step 2: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Step 3: Sear the beef on all sides until browned, then remove and set aside.
Step 4: Add the onion, carrots, and celery to the pot and sauté until softened.
Step 5: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 6: Add the tomato paste and cook for another minute.
Step 7: Pour in the red wine and simmer for 2 to 3 minutes.
Step 8: Stir in the crushed tomatoes, beef broth, Italian seasoning, oregano, paprika, and crushed red pepper flakes.
Step 9: Return the beef to the pot and bring the sauce to a gentle simmer.
Step 10: Cover and cook on low heat for 2 1/2 to 3 hours until the beef is tender and easily shreds.
Step 11: Remove the beef from the pot and shred it using two forks.
Step 12: Return the shredded beef to the sauce and simmer uncovered for 10 minutes.
Step 13: Meanwhile, cook the pappardelle pasta according to package instructions until al dente.
Step 14: Reserve 1/2 cup of pasta water, then drain the pasta.
Step 15: Toss the cooked pappardelle with the beef ragu sauce, adding pasta water if needed.
Step 16: Serve topped with grated parmesan cheese and chopped parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat with a splash of broth or water.
The beef ragu sauce can be frozen separately for up to 3 months.
For the best texture, cook fresh pasta when reheating frozen sauce.
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