Bourguignon Ragù Pappardelle

Method

1. Cut the beef into 3 cm cubes; smaller than for a classic bourguignon, so it turns tender sooner and shreds easily. Pat dry and season with salt and pepper. Finely dice the onion, carrot and celery to about 5 mm and mince the garlic.

   Add in this stepBeef chuck 300 gSalt to tasteBlack pepper to taste

2. Heat the olive oil in a 22 cm heavy pot over medium-high heat. Fry the pancetta until it starts to crisp, push it to one side, then brown the beef in a single layer for 10 min in total, until deeply browned on all sides. For 3–4 servings, brown the beef in two batches so the pieces don't touch.

   Add in this stepOlive oil 1 tbspPancetta, finely diced 60 g

   medium-high heat

3. Lower the heat to medium heat, add the onion, carrot and celery and cook for 8 min, stirring and scraping the bottom, until soft and sweet. Add the garlic and tomato paste and stir for 1 minute, until the paste darkens slightly.

   Add in this stepOnion ½Carrot ½Celery stalk ½Garlic cloves 2Tomato paste 1 tbsp

   medium heat

4. Pour in the red wine and boil over high heat for 4 min until reduced by about half. Add the passata, stock, rosemary and bay leaf, stir, and once it bubbles turn down to low heat. Set the lid slightly ajar and simmer for 2 h, stirring every 30 minutes and adding a splash of water if it gets too thick, until the beef falls apart when pressed.

   Add in this stepDry red wine 200 mlTomato passata (sieved tomatoes) 150 mlBeef stock 200 mlRosemary sprig 1Bay leaf 1

   high heat→low heat

5. Meanwhile, slice the mushrooms. Melt the butter in a 20 cm frying pan over medium-high heat and sauté the mushrooms for 6 min, without stirring too often, until golden. Take the pot off the heat, remove the herbs and shred the beef right in the sauce with two forks, then stir in the mushrooms. Taste and season with salt and pepper.

   Add in this stepButter 15 gButton mushrooms 120 gSalt to tasteBlack pepper to taste

   medium-high heat

6. Bring 3 L of water to a rolling boil over high heat, add the salt for the pasta and cook the pappardelle for 7 min, 1 minute less than the packet says. Before draining, scoop out a cup of the pasta water.

   Add in this stepCoarse salt (for the pasta water) 3 tspDried pappardelle (or tagliatelle) 200 g

   high heat

7. Add the pasta to the ragù with a small ladle of pasta water and toss over medium heat for 1 min 30 sec, until the sauce clings to every ribbon and looks glossy. Mix the parsley with the finely grated lemon zest. Serve topped with Parmesan and the lemon parsley.

   Add in this stepParmigiano Reggiano, grated 30 gFlat-leaf parsley, finely chopped 1 tbspUnwaxed lemon (zest only) ½

   medium heat