Slow Beef Ragù Pappardelle

• 175 g beef chuck, cut into large chunks
• 80 g pappardelle
• 100 g crushed tomatoes
• 0.3 carrot, finely diced
• 37.5 ml dry red wine
• 7.5 g parmesan, grated

Directions

1. 1Brown the beef chunks in a casserole over high heat for 8 minutes, then add the carrot and cook for 5 minutes more.
2. 2Pour in the red wine and let it bubble for 2 minutes, then add the crushed tomatoes, cover and cook at 160°C (140°C fan) for 2 hours 15 minutes, until the beef shreds easily.
3. 3Shred the beef in the sauce with two forks and season to taste.
4. 4Cook the pappardelle until al dente, toss it through the ragù with a splash of pasta water and finish with the parmesan.