1-Step 1: Prepare and Season the Beef Start by preheating your oven to 160°C (320°F). This lower temperature is perfect for slow braising. Take your 1.2 kg chuck beef and cut it into 4 equal pieces if it isn’t already. Pat the meat completely dry with paper towels this is crucial because wet meat won’t sear properly. Season all sides generously with the tablespoon of salt and black pepper to taste.

2-Step 2: Sear the Beef Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, add the beef pieces. Don’t crowd the pot sear in batches if necessary. Brown the meat deeply on all sides, about 3-4 minutes per side. You want a rich, dark crust forming, which is where so much flavor lives. Transfer the seared beef to a plate and set aside. This browning step triggers the Maillard reaction, creating hundreds of new flavor compounds that make your finished sauce incredibly complex and delicious. Don’t skip this step or rush through it patience here pays dividends later.

3-Step 3: Build the Aromatic Base Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Add your diced onion, carrots, and celery. Cook for about 5-6 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. The vegetables will pick up all those flavorful browned bits left behind by the beef. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic it should smell aromatic and sweet, not acrid. Stir in the tomato paste and cook for about 2 minutes, allowing it to caramelize slightly. This step deepens the tomato flavor and removes any metallic raw taste.

4-Step 4: Deglaze and Add Liquids Pour in the cup of red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. These stuck-on pieces are pure gold deglazing releases them back into your sauce. Let the wine simmer for 3-4 minutes until it reduces by about half. Add the crushed tomatoes, crumbled beef bouillon cubes, and water. Crumble the bouillon cubes between your fingers as you add them for even distribution. Toss in the dried thyme and bay leaves. Give everything a good stir to combine.

5-Step 5: Return the Beef and Braise Nestle the seared beef pieces back into the pot, along with any juices that accumulated on the plate. The liquid should come about two-thirds up the side of the meat add a bit more water if needed. Bring everything to a simmer on the stovetop. Once simmering, cover the pot with a tight-fitting lid and transfer it to your preheated oven. Let it braise for 3-4 hours, or until the beef is fork-tender and falls apart easily. You can check at the 3-hour mark by inserting a fork into the meat it should offer no resistance when it’s done.

6-Step 6: Shred the Beef Remove the pot from the oven and transfer the beef pieces to a large plate or cutting board. Let them rest for about 10 minutes they’ll be incredibly hot. Using two forks, shred the beef into bite-sized pieces. The meat should pull apart effortlessly. Discard the bay leaves from the sauce. Return the shredded beef to the pot, stirring to combine. If the sauce seems too thin, you can simmer it on the stovetop for 10-15 minutes to reduce and thicken. The sauce should coat the back of a spoon when it’s the right consistency.

7-Step 7: Cook the Pasta While the sauce finishes, bring a large pot of salted water to a boil. Cook your pappardelle according to the package directions until al dente usually about 9-11 minutes. Reserve about 1 cup of the pasta cooking water before draining. This starchy water is liquid gold for adjusting your sauce consistency.

8-Step 8: Combine and Serve Add the drained pasta directly to the pot with the sauce, or pour the sauce over the pasta in a large serving bowl. Toss everything together, adding splashes of reserved pasta water as needed to achieve a silky, cohesive coating. The pasta should be well-dressed but not swimming in sauce. Serve immediately in warmed bowls, topped with freshly grated parmesan cheese and a sprinkle of chopped parsley if desired. For another comforting meal idea, check out this creamy beef and bowtie pasta recipe that’s equally satisfying.