1 tbsp neutral oil

4 oz smoked beef sausage, diced

3 lbs beef chuck roast, cut into 2-inch cubes

1 yellow onion, finely diced

2 medium carrots, peeled and finely diced

2 celery ribs, finely diced

4 garlic cloves, minced

2 tsp Calabrian chile paste

3 tbsp tomato paste

2 1/2 cups beef broth or stock

28 oz canned crushed tomatoes

2 sprigs fresh rosemary

4 sprigs fresh oregano

6 sprigs fresh thyme

2 bay leaves

1 parmesan rind (optional)

Kosher salt and freshly ground black pepper

1/2 cup heavy cream

16 oz potato gnocchi or pasta

1/2–1 cup reserved pasta water

1/2 cup mascarpone cheese

Fresh basil leaves, minced

Freshly grated parmesan cheese, for serving

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Preheat oven to 350°F (175°C). Tie rosemary, oregano, and thyme together with kitchen twine.
Heat oil in a large Dutch oven over medium-low heat. Add diced smoked beef sausage and cook until lightly browned. Remove and set aside.
Pat beef dry and season generously with salt and pepper.
Increase heat to medium-high and sear beef in batches until deeply browned. Remove and set aside.
Add onion, carrots, and celery to the pot and cook until softened, scraping up browned bits.
Stir in garlic, Calabrian chile paste, and tomato paste; cook until paste darkens slightly.
Add beef broth and stir, then add crushed tomatoes.
Return beef and sausage to the pot with any juices.
Add herb bundle, bay leaves, and parmesan rind if using. Cover the pot.
Transfer to oven and braise for 2 1/2–3 hours until beef is very tender.
Remove from oven and rest covered for 20 minutes.
Discard herb bundle, bay leaves, and parmesan rind. Shred beef directly in the sauce and adjust seasoning.
Cook pasta or gnocchi in salted water until al dente, reserving pasta water.
Warm desired amount of ragu in a skillet with heavy cream.
Add pasta or gnocchi and loosen with pasta water as needed.
Serve topped with basil, parmesan, and a dollop of mascarpone.

Ragu tastes even better the next day.

Short ribs can be substituted for beef chuck.

Adjust Calabrian chile paste for desired heat.

Excellent served over polenta as well.