Slow Cooked Shredded Beef Ragu Pasta | Family Recipes | Umami

Ingredients

• 1 ⅕ / 2.5 lb chuck beef (or other slow cooking beef cut, cut into equal 4 pieces, Note 1)
• 1 tbsp salt
• Black pepper
• 3 tbsp olive oil (, separated)
• 3 cloves garlic (, minced)
• 1 onion (, diced)
• 1 cup carrots (, diced, Note 2)
• 1 cup celery (, diced, Note 2)
• 800g / 28oz crushed canned tomatoes
• 3 tbsp tomato paste
• 2 beef bouillon cubes (, crumbled, Note 3)
• 1 cup / 250ml red wine (, full bodied, like merlot, cabernet sauvignon, or sub with beef broth/stock)
• 1 1/2 cups / 375 ml water (Note 3)
• 3/4 tsp dried thyme (or 3 sprigs fresh thyme)
• 3 dried bay leaves
• 1 lb /500g dried pappardelle (, or other pasta of choice, Note 4)
• Freshly grated parmesan cheese or parmigiano reggiano
• Fresh parsley (, finely chopped, optional)