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Ingredients
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Ragù (slow-cooked beef sauce)
Pasta & finishing
Method
Ragù (slow-cooked beef sauce)
Prepare and brown beef
Season beef cubes with 1 tsp salt and 1/2 tsp pepper. Heat 1 tablespoon olive oil in a heavy-bottomed Dutch oven or wide pot over medium-high heat. In batches (do not overcrowd), sear beef cubes until well-browned on all sides, about 6–8 minutes per batch. Transfer browned beef to a plate and set aside.
Render pancetta and soften vegetables
Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pot. Add diced pancetta and cook until fat renders and pieces are lightly browned, 3–4 minutes. Add diced onion, carrot, and celery and a pinch of salt. Sweat the soffritto, stirring occasionally, until vegetables are very soft and slightly golden, about 10–12 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
Deglaze and build sauce
Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the red wine, scraping up browned bits from the bottom with a wooden spoon. Bring to a gentle boil and cook until the wine reduces by about half, 4–6 minutes.
Combine and simmer slowly
Return the seared beef and any accumulated juices to the pot. Add crushed tomatoes, beef stock, chopped rosemary, dried oregano, bay leaves, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper. Stir to combine, bring to a very gentle simmer, then reduce heat to the lowest setting so the sauce barely bubbles. Cover partially with the lid slightly ajar and cook slowly for 2.5 to 3 hours, stirring occasionally and skimming any excess fat from the surface. If sauce reduces too quickly, add a splash of stock or water to maintain a saucy consistency.
Finish with milk
About 20 minutes before the ragù is done, stir in the whole milk. Continue to simmer uncovered or partially covered until the meat is fork-tender and the sauce is thick and cohesive, about 15–20 more minutes. Taste and adjust seasoning with salt and pepper. Remove bay leaves and discard.
Pasta & finishing
Cook the pappardelle
Bring a large pot of salted water (about 4–5 liters) to a rolling boil. Add the pappardelle and cook according to package instructions until al dente (usually 6–9 minutes for dried). Reserve about 1 cup of pasta cooking water before draining.
Dress pasta with ragù
Add the drained pappardelle directly to the pot with the ragù (or into a large sauté pan). Add 1/2 cup of the reserved pasta water and the butter. Toss gently over low heat for 1–2 minutes to allow the pasta to absorb sauce and finish cooking. If needed, add more reserved pasta water a tablespoon at a time to reach a glossy, clingy consistency.