Pappardelle Ragu

Dice the onion, carrot, and celery into small, even pieces. Mince the garlic. If using whole tomatoes, crush them by hand.

Heat olive oil in a large heavy pot over medium heat. Add the onion, carrot, and celery (soffritto). Sauté for 8–10 minutes until soft and lightly golden.

Increase heat to medium-high. Add the ground meat and cook, breaking it into small pieces, until no longer pink, about 5–7 minutes. Drain off excess fat if needed.

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

Add the tomato paste and stir to coat the meat. Cook for 2 minutes to deepen the flavor.

Pour in the canned tomatoes and broth. Add the bay leaf and oregano. Stir well.

Bring to a simmer, then reduce heat to low. Partially cover and simmer gently for 1.5–2 hours, stirring occasionally. The ragu is ready when it is thick, rich, and oil begins to separate slightly on the surface.

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

Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Add the hot drained pasta directly to the pot of ragu. Toss gently, adding pasta water a splash at a time until the sauce coats the ribbons lightly.

Divide among bowls or plates. Top with grated Parmesan and fresh parsley. Serve at once.