Pappardelle with Beef Ragu

1. Sear the Beef

Season the boneless beef chuck roast cubes with salt and pepper. In a pressure cooker or Dutch oven, heat the extra virgin olive oil over medium-high heat and sear the beef until browned on all sides.

2. Add Aromatics and Vegetables

Reduce the heat to medium-low and add in the rosemary, sage, red onion, garlic, carrot, and celery, sautéing them with the beef.

3. Simmer with Chianti

Pour in the Chianti and let it simmer, reducing the wine by half over medium heat.

4. Add Tomatoes and Cook

After the wine has reduced, add the canned peeled whole cherry or plum tomatoes. Simmer on low heat for 45 minutes in a pressure cooker or 3 to 3.5 hours in a Dutch oven.

5. Prepare Pappardelle

Boil the pappardelle pasta in salted water according to package instructions until al dente.

6. Shred the Meat

Once the beef is tender, use two forks to pull it apart, shredding the meat and vegetables in the pot.

7. Combine Pasta with Butter and Cheese

Drain the pasta, reserving a cup of pasta water. Return pasta to the pot and stir in the butter and a generous handful of freshly grated Parmigiano-Reggiano.

8. Serve with Ragu

Ladle the beef ragu over the prepared pappardelle. Finish with a sprinkle of finely grated orange zest, chopped rosemary leaves, and additional Parmigiano-Reggiano.