Beef Ragu | Dinners | Umami

Ingredients

• 3 lb chuck roast (patted dry and cut into fist-sized pieces)
• 1 teaspoon table salt
• 1 teaspoon ground black pepper
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon butter (salted or unsalted)
• 2 carrots (chopped (about 1 heaping cup)
• 2 celery stalks (chopped (about 1 cup)
• 1 medium yellow onion (diced (about 1 ½ cup)
• 1 ½ Tablespoons minced garlic (about 5-6 cloves)
• 3 Tablespoons tomato paste
• ⅓ cup red wine vinegar (may substitute a dry red wine)
• 2 cups beef broth (may substitute chicken broth or chicken stock)
• ¼ cup water
• 28 oz crushed tomatoes
• ¼ teaspoon crushed red pepper (optional)
• 2-3 fresh thyme springs (or 1 teaspoon dried thyme)
• 2 dried bay leaves
• 12 oz-1 lb Pappardelle or preferred pasta (for serving)
• Parmesan cheese (for serving)