Beef Ragu

• 3 pounds beef chuck roast cut into large pieces
• Kosher salt and freshly ground black pepper to taste
• 3 tablespoons olive oil divided
• 1 onion chopped
• 2 ribs celery chopped
• 2 carrots chopped
• 4 cloves garlic minced
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• 1 cup red wine Merlot, Pinot Noir, Chianti, or lighter Cabernet
• 1 cup low-sodium beef broth
• 28 ounces crushed tomatoes (1 large can)
• 1 pound cooked pappardelle pasta for serving (1 box)

Chopped fresh parsley optional, for garnish

Freshly grated Parmesan cheese optional, for garnish

1. Season the beef generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a Dutch oven set over medium-high heat.
3. Sear the beef for a few minutes on each side to create a brown crust on the outside of each piece. Set aside on a plate.
4. Pour the remaining 1 tablespoon of oil in the same pot.
5. Add in the onion, celery, and carrots. Sprinkle with salt and cook until softened, about 5-6 minutes.
6. Add in the garlic, thyme, rosemary, and bay leaves and cook for another minute.
7. Pour in the red wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan.
8. Add in the beef broth, meat, and crushed tomatoes.
9. Bring everything to a boil. Then, reduce to a simmer.
10. Cover the pot, and cook for 2½-4 hours, until the beef can be easily shredded with a fork.
11. Remove the bay leaves and beef from the pot.
12. Shred the beef. Then, return it to the pot and stir it into the sauce and pan juices.
13. Let the beef simmer for about 20 minutes to let the flavors deepen.
14. Serve the beef ragu over cooked pappardelle pasta.
15. Finish with a sprinkle of chopped parsley and Parmesan cheese, if desired.