Personal Shopper

• 1.2 kg chuck beef
• 1 tbsp salt
• black pepper
• 3 tbsp olive oil
• 3 clove garlic
• 1 count onion
• 1 cup carrots
• 1 cup celery
• 800 g crushed canned tomatoes
• 3 tbsp tomato paste
• 2 count beef bouillon cubes
• 1 cup red wine
• 1.5 cup water
• 0.75 tsp thyme
• 3 count bay leaf
• 1 lb dried pappardelle
• parmesan cheese
• fresh parsley

Steps

1. Pat beef dry and sprinkle with salt and pepper
2. Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3–5 minutes in total), then remove onto a plate
3. Turn stove down to medium low and add remaining 2 tbsp of olive oil
4. Add garlic and onion and sauté for 2 minutes
5. Add the carrots and celery and sauté slowly for 5 minutes
6. Add remaining Ragu ingredients and return the beef to the pot (including pooled juices)
7. Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very very gently
8. Cover the pot and let it cook for 2 hours or until beef is tender enough to shred
9. Remove beef then coarsely shred with 2 forks. Return beef to the pot
10. Simmer for 30 minutes until sauce is reduced and thickened
11. Taste and adjust seasoning with salt and pepper. Add 0.5 tsp sugar if sauce is a bit sour. Place the lid on and set aside until ready to serve
12. To serve: Bring a very large pot of water with 1 tbsp of salt to the boil. Add pasta and cook for 1 minute less than packet instructions
13. Meanwhile, place 5 cups of the Ragu in a very large fry pan or dutch oven and heat over high while the pasta is cooking
14. Transfer pasta directly from the pot into the fry pan using tongs. Add 3/4 cup of pasta water to the fry pan
15. Gently toss the pasta for 1–2 minutes until the sauce water evaporates and leaves a thick ragu that coats the pasta
16. Serve immediately with plenty of freshly grated parmesan and chopped parsley (optional)