Directions:

In a large Dutch oven, heat olive oil over medium-high heat. Add the beef chuck and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the garlic and cook for an additional minute until fragrant.
Return the browned beef to the pot and add the crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
Cover the pot and reduce the heat to low. Let the ragu simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
About 30 minutes before serving, cook the pappardelle pasta according to package instructions. Drain and set aside.
Once the ragu is ready, serve it over the cooked pappardelle. Garnish with fresh parsley and grated Parmesan cheese.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 620 kcal | Servings: 6 servings