Make the Ragù

1. Pat beef dry and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides. Remove and set aside. 
3. Reduce heat to medium. Add onion, carrot, and celery; sauté for 6 – 8 minutes until softened and lightly golden. 
4. Add garlic and tomato paste. Cook 1 – 2 minutes until fragrant and brick-red.
5. Deglaze with red wine, scraping up browned bits. Simmer until reduced by about half. 
6. Return beef to the pot. Add crushed tomatoes, beef stock, and rosemary. 
7. Cover and simmer gently on low for 2 1/2 – 3 hours, until beef is fork-tender. 
8. Remove beef, shred finely, and return to the sauce. Discard rosemary.
9. Simmer uncovered 15 – 20 minutes to thicken. Adjust seasoning. 

Make the Pasta & Finish

1. Bring a large pot of well-salted water to a boil.
2. Cook pappardelle until just al dente.
3. Transfer pasta directly into the ragù with a splash of pasta water. 
4. Toss gently over low heat until the sauce coats the pasta beautifully. 
5. Finish with olive oil and grated pecorino. 

Make-Ahead & Service Notes

• Ragù can be made 1 – 2 days ahead (it improves with time).
• Reheat gently on the stovetop, adding a splash of stock if needed.
• Cook pasta fresh during service for the best texture.