Step 1

Preheat oven to 180C

Step 2

Heat olive oil in a large oven-proof Dutch oven over medium-high heat.

Step 3

Brown the meat on all sides, about 5 minutes, working in batches if necessary. Once browned, set the beef aside.

Step 4

Reduce heat to medium. Add the onion and garlic to the same pot and sauté until fragrant and beginning to brown, about 2 minutes.

Step 5

Add the carrot and celery and sauté until the vegetables are softened, about 5 minutes.

Step 6

Add the tomato puree along with the passata and cook for another few minutes.

Step 7

Deglaze with red wine and simmer until reduced by half, about 5 more minutes.

Step 8

Once the wine has reduced, add back the browned beef, along with beef stock and bay leaf. Bring the liquid to a simmer over medium-high heat. Then, cover the dutch oven and transfer to the preheated oven. Cook for 4 hours or until the beef is very tender.

Step 9

If the sauce is too liquidy at the end of the 4 hour cooking period, remove the beef and reduce the liquid over the stovetop, over medium heat, until thickened.

Step 10

Pull the meat into chunks and stir through the sauce. Taste for seasoning and adjust salt and pepper if necessary.

Step 11

Cook the pappardelle in salted boiling water for around 3-4 minutes or until al dente.

Step 12

To serve, add the sauce to the pasta and roughly combine, then finish with freshly with grated Parmigiano Reggiano