Braised Beef Ragu over Pappardelle

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Slow-Braised Beef Ragu with Pappardelle

1. Finely dice the yellow onion, 2 carrots, and 2 celery stalks; set aside together as the soffritto. 10 min
2. Mince the 5 garlic cloves and set aside. 3 min
3. Crush the 28 oz of San Marzano tomatoes by hand into a bowl, breaking them into rough pieces; set aside. 4 min
4. Pat the 2 lb beef chuck chunks dry and season all over with 1½ teaspoons kosher salt and ¾ teaspoon freshly ground black pepper. 3 min
5. Timing-sensitive step. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high; sear the beef in a single layer, turning every 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total — work in batches if needed. 12 min
6. Timing-sensitive step. Transfer the seared beef to a plate, reduce heat to medium, and add the soffritto to the pot; cook, stirring occasionally, until softened and lightly golden, about 7 minutes. 7 min
7. Timing-sensitive step. Add the garlic and 3 tablespoons tomato paste; stir constantly and cook until the paste darkens to a brick-red, about 2 minutes. 2 min
8. Timing-sensitive step. Pour in 1 cup dry red wine and scrape up any browned bits from the bottom of the pot; let it reduce by half, about 3 minutes. 3 min
9. Return the beef and any resting juices to the pot; add the crushed San Marzano tomatoes, 1 cup beef stock, 1 rosemary sprig, 3 thyme sprigs, and 2 bay leaves — the liquid should nearly cover the beef. 2 min
10. Bring to a gentle simmer, cover, and braise over low heat for 2½ hours, turning the beef halfway through, until the meat is completely tender and falling apart. 150 min
11. While the ragu finishes braising, bring a large pot of well-salted water to a boil, cook the 12 oz pappardelle according to package directions until al dente, then reserve 1 cup pasta water before draining. 12 min
12. Discard the rosemary sprig, thyme sprigs, and bay leaves; use two forks to shred the beef directly in the pot into coarse, chunky strands. 4 min
13. Stir in 1 tablespoon unsalted butter to finish the sauce; if the ragu is very thick, loosen it with a splash of the reserved pasta water. 2 min
14. Add the drained pappardelle to the pot and toss to coat every ribbon in ragu, then fold in the 2 oz finely grated Parmigiano-Reggiano. 3 min
15. Divide among four warmed bowls, top with extra Parmigiano-Reggiano and ¼ cup roughly chopped fresh flat-leaf parsley, and serve immediately. 2 min

Simple Arugula Salad with Lemon and Shaved Parmesanside

1. Use a vegetable peeler to shave the 1 oz Parmigiano-Reggiano into thin ribbons and set aside. 3 min
2. Just before serving, juice the lemon into a small bowl and whisk together with 2 tablespoons extra-virgin olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. 2 min
3. Place the 4 oz baby arugula in a large bowl, drizzle the dressing over the top, and toss gently to coat; scatter the shaved Parmigiano-Reggiano over the salad and serve immediately. 2 min