Instructions

• Season the beef cheeks generously with salt and pepper. Heat one tablespoon of oil in a heavy Dutch oven over medium-high heat and brown the beef on all sides. Transfer it to a plate.
• Add the remaining oil, onion, carrots, and celery. Cook until softened and lightly golden, then stir in the garlic and tomato paste for one minute.
• Pour in the red wine and scrape up the browned bits. Simmer until reduced by about half, then add the stock, crushed tomatoes, and thyme.
• Return the beef to the pot. Cover and simmer very gently for about three hours, turning the cheeks once, until a fork slides through the meat easily.
• Remove the beef and thyme. Shred the beef with two forks, return it to the sauce, and simmer uncovered until the ragu is thick enough to coat a spoon.
• Cook the pappardelle in salted water until just al dente. Toss it with the ragu, adding a splash of pasta water if needed, and serve with Parmesan.