Braised Beef Ragu

Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides, about 5-7 minutes per batch. Transfer the browned beef to a plate.

Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. Add the garlic and tomato paste and cook for 1 more minute until fragrant.

Pour in 1 cup of beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.

Return the browned beef and any accumulated juices to the pot. Add the crushed tomatoes, the remaining 1 cup of beef broth, oregano, thyme, and bay leaves. Bring the mixture to a simmer.

Once simmering, reduce the heat to low. Cover the pot with the lid slightly ajar and let the ragu cook gently for 2 1/2 to 3 hours, stirring occasionally, until the beef is extremely tender and falls apart easily. Season to taste with additional salt and pepper.

About 20 minutes before the ragu is finished, bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

Using two forks, shred any large pieces of beef directly in the pot. If the ragu seems too thick, stir in a splash of the reserved pasta water to reach your desired consistency.

Serve the hot braised beef ragu over the drained pappardelle. Top each bowl with a generous amount of grated Parmesan cheese and a sprinkle of fresh parsley.