Its Pasta Sunday Sunday Gravy with Beef Ragu So - How to Cooking

Ingredients

• 2 tablespoons olive oil (30 ml)
• 2 pounds beef chuck roast, cut into 2-inch (5cm) cubes (900g)
• 1 large onion, finely chopped (approx. 1 cup)
• 2 carrots, finely chopped (approx. 1 cup)
• 2 celery stalks, finely chopped (approx. 1 cup)
• 4 cloves garlic, minced
• 1/2 cup dry red wine (120 ml) (such as Chianti or Cabernet Sauvignon)
• 1 (28 ounce/800g) can crushed tomatoes
• 1 (15 ounce/425g) can tomato sauce
• 1 (6 ounce/170g) can tomato paste
• 1 cup beef broth (240 ml)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for a bit of kick)
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley, for garnish
• 3 cups all-purpose flour (360g) plus more for dusting
• 4 large eggs
• 1/2 teaspoon salt
• 1-2 tablespoons water (if needed, for a cohesive dough)
• 1.5 pounds (680g) fresh or dried pappardelle pasta
• Grated Parmesan cheese, for serving