Recipes

1. Season the beef

• Pat 1.5 kilograms beef chuck roast, cut into 7–8 cm (3-inch) chunks completely dry with paper towels — dry meat browns, wet meat steams.
• Season all over with 2 teaspoons kosher salt (plus more to season the sauce) and 1 teaspoon freshly ground black pepper.

2. Sear in batches

• Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
• Sear the beef in 2–3 batches, 3–4 minutes per side, until deeply browned — don't crowd the pot or move the pieces too soon.
• Transfer to a plate.
• If much more than 2 tablespoons of fat remains, pour off the excess.

3. Soften the soffritto

• Reduce the heat to medium.
• Add 1 large onion, finely diced, 2 medium carrots, finely diced and 2 celery stalks, finely diced with a pinch of salt and cook, stirring, until soft and lightly golden, 6–8 minutes.
• Stir in 4 garlic cloves, minced and cook 1 minute more, until fragrant.

4. Caramelize and deglaze

• Stir in 2 tablespoons tomato paste and cook, stirring, until it darkens to brick red, about 2 minutes.
• Pour in 250 milliliters dry red wine (Chianti, Merlot or Cabernet), scraping up the browned fond, and simmer until reduced by about half, 3–4 minutes.

5. Assemble the braise

• Return the beef and its resting juices to the pot and add 400 grams canned crushed tomatoes.
• Pour in 375 milliliters beef stock (plus a splash more if needed) until the liquid comes about three-quarters of the way up the meat — it shouldn't be fully submerged.
• Tie 2 rosemary sprigs and 3 thyme sprigs into a bundle and tuck it in along with 2 bay leaves and 1 Parmesan rind (optional).
• Bring to a bare simmer.

6. Braise low and slow

• Cover and cook at the gentlest possible simmer on the lowest heat — or, even better, in a 160°C (325°F) oven — for 2.5–3 hours, until the beef pulls apart with no resistance.
• Check occasionally: you want a few lazy bubbles, never a boil.

7. Shred and thicken

• Lift the beef onto a board and discard the herb bundle, bay leaves and rind.
• Skim excess fat from the surface, then simmer the sauce uncovered over medium-high heat while you shred the meat with two forks, about 10 minutes, until it coats a spoon.

8. Season the sauce

• Stir the shredded beef back into the sauce.
• Taste and adjust — more salt and pepper, or a small splash of balsamic or pinch of sugar if it needs balancing.
• Stir in 25 grams unsalted butter, to finish (optional) for gloss, if using, and keep warm over low heat.

1. Cook the pasta

• Boil 500 grams pappardelle or tagliatelle in generously salted water until 1–2 minutes shy of al dente — it finishes cooking in the sauce.
• Reserve 250 ml (1 cup) of the starchy pasta water, then drain.

2. Toss and serve

• Add the pasta to the ragù over low heat with a good splash of pasta water and toss for 1–2 minutes until the sauce clings and turns glossy.
• Off the heat, stir in half of 60 grams Parmigiano-Reggiano, finely grated (plus more to serve).
• Serve with the remaining Parmesan and 2 tablespoons fresh parsley, chopped scattered over.