Italian Beef Ragu Recipe

Pat the beef chunks dry and season generously with salt and pepper. Heat 2 to 3 tablespoons olive oil in a heavy pot over medium high heat and brown the beef in batches, don't crowd the pan, get a good crust on each piece. Remove and set aside.

Add the pancetta to the same pot and render until it's golden and fragrant. If the pan looks dry add a touch more oil.

Add the chopped onion, carrots and celery and cook over medium heat until softened and starting to brown, about 8 to 10 minutes. Stir in the smashed minced garlic for the last minute.

Push the vegetables to the side, stir in the tomato paste and cook it for a minute or two until it darkens a little, this builds flavor. Scrape up any brown bits from the bottom with a wooden spoon.

Pour in the red wine to deglaze, bring to a simmer and reduce by about half so the alcohol cooks off and the flavor concentrates.

Return the beef to the pot, add the crushed tomatoes or passata, hot beef stock (use 2 to 3 cups depending on how much sauce you want), the bay leaf, thyme, rosemary if using, the Parmesan rind, a pinch of sugar if tomatoes are very acidic, and a pinch of red pepper flakes if you want heat. Stir, bring to a gentle simmer.

Cover the pot partially and simmer very gently on the stove or in a 325F oven for 2 1/2 to 3 hours until the beef is falling apart. Check every 30 to 40 minutes and add more hot stock if the sauce gets too thick.

Remove the beef and shred it with two forks, discard any big bits of fat and the bay leaf and rosemary stem. Return shredded beef to the sauce. Stir in the whole milk or heavy cream and simmer uncovered for another 20 to 30 minutes to meld flavors and mellow the acidity.

Taste and adjust seasoning with salt, pepper and more sugar or red pepper flakes if needed. If sauce is too thin simmer a bit longer, if too thick add a splash of stock. Remove the Parmesan rind before serving.

Toss with your favorite pasta, spoon into lasagne or use for ravioli. Finish with chopped fresh parsley and lots of freshly grated Parmigiano Reggiano. Serve with crusty bread and a big napkin, because this is messy and worth it.