2 pounds (900g) beef chuck roast or stew beef, cut into chunks

3 tablespoons olive oil

1 large onion, finely chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 can (28 oz) crushed tomatoes

2 cups Halal-certified beef broth

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

2 bay leaves

Salt and pepper, to taste

1 pound (450g) pappardelle pasta (Halal-certified)

Freshly grated Parmesan cheese (optional)

Fresh basil or parsley, for garnish (optional)

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Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef with salt and pepper and brown in batches until deeply seared. Remove and set aside.
Add the remaining olive oil to the pot and sauté the onion, carrots, and celery for 5–7 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.
Add crushed tomatoes, beef broth, oregano, thyme, and bay leaves.
Return the beef to the pot, bring to a gentle simmer, then reduce heat and partially cover.
Simmer for 2–2½ hours, stirring occasionally, until the beef is fork-tender.
Remove the beef, shred it with forks, and return it to the sauce. Simmer for 10 more minutes.
Meanwhile, cook the pappardelle in salted boiling water according to package instructions.
Drain the pasta, reserving a little pasta water.
Add pasta to the ragu and toss to coat, adding pasta water if needed.
Serve hot with Parmesan and fresh herbs if desired.

The ragu tastes even better the next day.

Chuck roast is ideal for tenderness and flavor.

Freeze the sauce without pasta for best results.

Add a splash of cream at the end for extra richness.