Beef Ragù With Pappardelle – Simmer + Sauce

Ingredients

• 2 pounds flank steak, cut into 4 pieces
• 1 tablespoon Extra Virgin olive oil
• Salt and freshly ground black pepper to taste
• 1 small carrot, diced
• 1 small yellow onion, diced
• 5 garlic cloves, smashed
• 2 cups chianti
• One (28-ounce) can of crushed tomatoes
• 3 cups good quality beef broth, divided
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 pound pappardelle pasta
• Parmigiano-Reggiano shavings, for garnish