Braised beef ragù sauce with shredded chuck

Ingredients

• Olive oil
• 1 lb 14 oz (850 g) beef chuck roast, cut into 2 or 3 large chunks and fat removed
• ½ yellow onion, finely chopped
• 3 large garlic cloves, finely chopped
• 2 large Nantes carrots, quartered lengthwise then thinly sliced
• ¼ cup (60 ml) dry white wine
• One can (798 ml) whole Italian tomatoes
• The leaves of 3 large sprigs of fresh thyme
• 1 large bay leaf
• ½ cup (125 ml) beef broth
• 1 teaspoon (5 ml) tomato paste
• 1 lb (454 g) pappardelle
• Freshly grated Parmesan for serving
• Chopped fresh parsley for serving
• Salt and freshly ground pepper