Beef Ragu Pappardelle

Dice the onion, carrot, and celery into small, even pieces. Mince the garlic. Set aside.

Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.

Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 8–10 minutes. Drain excess fat if needed.

Add the diced onion, carrot, and celery (the soffritto). Cook, stirring occasionally, until softened, about 5 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the tomato paste and stir well to coat the meat and vegetables, cooking for 2 minutes.

Pour in the canned tomatoes (with their juice) and the beef broth. Add the dried oregano and bay leaves. Stir to combine.

Reduce heat to low. Bring to a gentle simmer, then partially cover the pot (leave it slightly ajar).

Simmer for 2–3 hours, stirring occasionally, until the sauce is thick and the flavors are deeply melded. The longer it cooks, the richer the flavor. Add a splash of broth if it becomes too thick.

Remove and discard the bay leaves. Taste and adjust seasoning with salt and black pepper.

About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente.

Drain the pasta, reserving about 1 cup of pasta water.

Toss the cooked pappardelle with the ragu in the pot. If the sauce seems too thick, add pasta water a few tablespoons at a time until the consistency is silky.

Divide the ragu and pappardelle among bowls. Top each with freshly grated Parmesan cheese and fresh chopped parsley.