1-First, prepare your ingredients by seasoning 1.2 kg of chuck beef with 1 tbsp salt and black pepper. Brown the beef in 1 tbsp olive oil over medium heat, then set it aside to keep those flavors locked in. Next, use the remaining 2 tbsp olive oil to sauté 3 cloves of minced garlic and 1 diced onion for 2 minutes until they soften and release their aroma.

2-After that, add 1 cup each of diced carrots and celery to the pot and cook for 5 minutes to build a flavorful soffritto base. Stir in 800 g crushed canned tomatoes, 3 tbsp tomato paste, 2 crumbled beef bouillon cubes, 1 cup red wine or beef broth, 1 1/2 cups water, 3/4 tsp dried thyme, and 3 dried bay leaves. Return the browned beef to the pot with its juices, bring everything to a simmer, and cook covered on low heat for 2 hours until the beef is tender.

3-Once the beef is ready, shred it and put it back in the pot to simmer uncovered for 30 minutes, which thickens the sauce nicely. Taste and adjust seasoning with more salt, pepper, or a bit of sugar if it’s too sour. While the sauce simmers, cook 1 lb of dried pappardelle in salted boiling water for one minute less than the package says, then drain it but save 3/4 cup of the pasta water.

4-Tips for Smooth Cooking Heat about 5 cups of the ragu in a large pan and add the drained pasta along with the reserved pasta water. Toss gently for 1-2 minutes until the sauce coats the pasta evenly. Serve right away with freshly grated parmesan cheese and a sprinkle of finely chopped fresh parsley for a fresh touch.