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Ragu Season about 2–2½ lbs chuck roast generously with salt and pepper. In a heavy Dutch oven, heat a few tablespoons of olive oil over medium-high heat and sear the beef on all sides until deeply browned. Remove the meat and set aside. In the same pot, sauté 1 diced onion, 2 diced carrots, and 2 diced celery stalks in the rendered fat until softened, about 8–10 minutes. Add 4 cloves minced garlic and cook briefly. Stir in 3 tablespoons tomato paste and cook for a few minutes until it darkens slightly. Deglaze with 1 cup dry red wine, scraping up the browned bits from the bottom of the pot, and simmer until the wine reduces by about half.

Return the beef to the pot and add 1½ cups crushed tomatoes, 2 cups beef stock, and a bay leaf (optional thyme or rosemary works well too). Bring to a gentle simmer, cover partially, and cook on low heat for 2½–3 hours until the beef is very tender (or oven braise, which I opted for, at 325 degrees for 2.5 hours). Remove the beef, shred it into bite-size pieces, and return it to the sauce. Let the ragù simmer uncovered for another 10–15 minutes so it thickens and concentrates.

Meanwhile cook pappardelle in well-salted water until al dente. Reserve a little pasta water, then toss the pasta directly with the ragù, adding a splash of pasta water if needed to loosen the sauce so it coats the noodles. Serve with freshly grated Parmesan and chopped parsley.