METHOD

• Heat olive oil in a large saucepan over medium-high heat. Brown the meat on all sides, about 5 minutes, working in batches if necessary. Once browned, set the beef aside.
• Reduce heat to medium. Add the onion and garlic to the same pot and sauté until fragrant and beginning to brown, about 2 minutes. Add the carrot and celery and sauté until the vegetables are softened, about 5 minutes. Deglaze with red wine and simmer until reduced by half, about 5 more minutes. Add the tomato puree along with the passata and cook for another few minutes.
• Add back the browned beef, along with beef stock and bay leaf. Bring the liquid to a simmer over medium-low heat. Cover and continue to simmer for 3 hours minimum, or until the beef is very tender.
• If the sauce is too liquidy at the end of the 3 hour cooking period, remove the beef and reduce the liquid over medium heat, until thickened.
• Pull the meat into chunks and stir through the sauce. Taste for seasoning and adjust salt and pepper if necessary.
• While your ragu is reducing, prepare your fresh pappardelle, following our easy fresh pappardelle tutorial.
• Cook the pappardelle in salted boiling water for around 3-4 minutes or until al dente (test a strand before removing from the water).
• To serve, add the sauce to the pasta and roughly combine, then finish with freshly with grated Parmigiano Reggiano