In a large pot, heat the olive oil over medium-high heat. Season the beef cheeks and veal tongue with salt and black pepper. Sear them in the pot until browned on all sides. Remove and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft and fragrant.

Combine Ingredients

Stir in the tomato paste and cook for another minute. Add the crushed tomatoes, red wine, beef stock, bay leaves, and the seared meat back into the pot. Bring to a simmer.

Slow Cook

Cover and reduce heat to low. Let the ragu simmer for 2-3 hours, or until the meat is tender and falling apart. Stir occasionally and add water if the sauce gets too thick.

Shred the Meat

Once cooked, remove the meat from the pot, shred it using two forks, and return it to the sauce. Adjust seasoning with salt and black pepper to taste.

Cooking the Pasta

Boil Water

In a large pot, bring salted water to a boil.

Cook Pappardelle

Add the pappardelle pasta and cook according to package instructions until al dente. Reserve some pasta water before draining.

Combine Pasta and Ragu

Toss the cooked pasta with the ragu, adding reserved pasta water as needed to achieve desired consistency.

Serving

Plate the Dish

Serve the pappardelle topped with grated Parmesan cheese. Enjoy!