Beef chunks (suitable for slow cooking)

Salt and pepper

3 tbsp olive oil, divided

3 cloves garlic, minced

1 onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

Canned tomatoes, tomato paste, red wine or broth, herbs (for ragu sauce)

Pasta (tagliatelle, pappardelle, or choice)

Freshly grated parmesan or parmigiano reggiano

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Pat beef dry and season with salt and pepper.
Heat 1 tbsp olive oil in a heavy pot, sear beef on all sides until browned; remove beef.
Add remaining olive oil, sauté garlic and onion 2 minutes, then carrots and celery 5 minutes.
Add ragu ingredients and return beef with juices. Simmer gently covered for 2 hours or until beef is tender.
Remove beef, shred with forks, return to pot, and simmer uncovered 30 minutes to thicken sauce.
Season with salt, pepper, and optionally sugar.
Cook pasta al dente; toss with heated ragu sauce and reserved pasta water.
Serve topped with grated parmesan.

Slow cooker and pressure cooker methods available for convenience.

Add mushrooms or bell peppers for extra flavor.

Substitute beef broth for red wine if desired.

Leftovers freeze well and improve in flavor after resting.