1-Getting started with beef ragu: prepare your ingredients by patting the beef dry and seasoning it with salt and black pepper. This step ensures the meat sears well and locks in flavor. Once that’s done, heat 1 tablespoon of olive oil in a heavy pot over high heat and sear the beef on all sides until it’s nicely browned, about 3-5 minutes, then set it aside on a plate.

2-Next, lower the heat to medium-low and add the remaining 2 tablespoons of olive oil. Toss in the minced garlic and diced onion, sautéing for about 2 minutes until they’re fragrant. Then, add the diced carrots and celery, cooking them slowly for 5 minutes to soften up. This builds a solid base for your sauce. Now, stir in the 800 g crushed canned tomatoes, 3 tablespoons tomato paste, 2 crumbled beef bouillon cubes, 1 cup red wine (or your substitute), 1 1/2 cups water, 3/4 teaspoon dried thyme (or 3 sprigs fresh thyme), and 3 dried bay leaves.

3-Return the beef and its juices to the pot, crank up the heat to bring everything to a gentle simmer, then drop it to low for a very gentle bubble. Cover and cook for 2 hours or until the beef is tender enough to shred easily. After that, take out the beef, shred it with forks, and put it back in the pot. Let it simmer uncovered for another 30 minutes to thicken the sauce and soften the beef even more.

4-Finally, taste and adjust the seasoning with salt, black pepper, and maybe 1/2 teaspoon of sugar if it’s too tangy. For serving, boil a large pot of salted water and cook 1 lb of dried pappardelle for 1 minute less than the package says. Heat about 5 cups of the ragu in a pan, transfer the pasta straight to the sauce with tongs, add 3/4 cup pasta water, and toss gently for 1-2 minutes until it all clings together. Serve right away with freshly grated parmesan and optional chopped parsley. If you’re into other pasta dishes, check out our tasty pork tenderloin recipe for more ideas.