Slow-cooked Beef Ragu with Pappardelle

Pat dry 2 1/2 pounds boneless beef chuck roast with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set aside.

Reduce heat to medium. Add 1 large chopped onion, 2 medium chopped carrots, and 2 chopped celery stalks to the pot. Sauté, stirring occasionally, until softened, about 8-10 minutes.

Add 4 minced garlic cloves and 3 tablespoons tomato paste to the vegetables. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.

Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate.

Return the seared beef to the pot. Add 28 ounces crushed tomatoes, 2 cups low-sodium beef broth, 2 bay leaves, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Stir to combine.

Bring the ragu to a gentle simmer, then reduce heat to low, cover, and cook for 3 1/2 to 4 hours, or until the beef is fork-tender and easily shreds. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Remove the beef from the pot and shred it using two forks. Discard the bay leaves. Return the shredded beef to the ragu and stir to combine. Taste and adjust seasoning if necessary.

While the ragu finishes, cook 1 pound pappardelle pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water.

Add the cooked pappardelle directly to the ragu, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Serve immediately, garnished with 1/4 cup fresh chopped parsley and 1/2 cup grated Parmesan cheese.