Slow Beef Ragu with Pappardelle

Method

1. 1

   Brown the beef

   Season the beef all over with half the salt. Heat the oil in a large heavy casserole over medium-high heat and brown the pieces in two batches, 3 to 4 minutes a side, until deeply coloured. Lift them out onto a plate.

2. 2

   Soften 10 min

   Drop the heat to medium, add the onion, carrots and celery to the fat in the pot and cook 10 minutes, stirring now and then, until soft and sweet. Add the garlic and tomato paste and cook 2 minutes more, until the paste darkens.

3. 3

   Deglaze

   Pour in the wine and scrape up every brown patch from the base of the pot. Let it bubble hard for about 3 minutes, until it has reduced by half and no longer smells sharp.

4. 4

   Braise 3 hours

   Add the tomatoes, crushing each one in your hand, then the stock, bay, rosemary, pepper and the rest of the salt. Return the beef and its juices, bring to a bare simmer, then cover and cook 3 hours on the lowest heat, turning the beef every 45 minutes or so.

5. 5

   Shred

   The beef is ready when it gives way at a push from a spoon. Fish out the bay and rosemary stalks, pull the beef into shreds in the pot with two forks, and simmer uncovered until the sauce coats the meat.

6. 6

   Cook the pasta

   Boil the pappardelle in a big pot of well salted water until it still has a little bite, just short of the time on the packet. Scoop out a mug of the cooking water, then drain.

7. 7

   Toss and serve

   Toss the pasta through the ragu over low heat with a splash of the cooking water until every ribbon is coated. Serve with the parmesan over the top. The ragu keeps for three days in the fridge.