Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (about 1 1/2 cups, 225g)
  • 2 carrots, finely chopped (about 1 cup, 150g)
  • 2 celery stalks, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 pound ground beef (450g), preferably 80/20 blend
  • 1/2 cup dry red wine (120 ml), such as Chianti or Merlot
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • 1 pound (450g) dried pappardelle pasta
  • Salt for pasta water
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, about 8-10 minutes. Stir in garlic and cook for 1 minute more.
  2. Add ground beef to the pot (or skillet, if browning in batches to avoid overcrowding). Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes until reduced slightly.
  4. Stir in crushed tomatoes, tomato sauce, oregano, basil, bay leaf, red pepper flakes (if using), and sugar. Season with salt and pepper.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, stirring occasionally, until the sauce has thickened and the beef is very tender.
  6. While the ragu is simmering, cook pappardelle according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
  7. Remove bay leaf from the ragu. Toss cooked pasta with the ragu, adding a little pasta water if needed to reach desired consistency. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.