Ragù Bolognese (North Italian Meat Sauce)

Ingredients

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• 2 tablespoons olive oil
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• 1 (2 pound) boneless beef chuck roast, cut into 2-inch cubes
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• 1 teaspoon ground black pepper
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• 3 teaspoons kosher salt, divided
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• 1 yellow onion, chopped
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• 6 cloves garlic, chopped
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• 2 tablespoons harissa (Optional)
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• 2 tablespoons tomato paste
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• 1 cup dry red wine
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• 1 (28 ounce) can crushed tomatoes
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• 1 bay leaf
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• 1 pound pappardelle pasta, cooked and drained
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• grated Parmesan cheese, for serving
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Instructions

1. 1
   Heat oil in a large Dutch oven over medium-high. Season chuck roast with pepper and 2 teaspoons salt. Sear meat until browned on every side, working in batches if necessary, about 10 minutes. Remove from Dutch oven and transfer to a large plate.
2. 2
   Reduce heat to medium and stir in onion. Cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in harissa and tomato paste; cook, stirring constantly, until caramelized, about 2 minutes.
3. 3
   Pour in wine and cook, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until reduced by two thirds, about 5 minutes. Stir in tomatoes, bay leaf, chuck roast, and remaining 1 teaspoon salt. Reduce heat to medium-low and cover. Cook, stirring occasionally, until meat is tender, sauce has thickened, and flavors meld, about 2 1/2 hours.
4. 4
   Remove and discard bay leaf. Transfer meat from Dutch oven to a cutting board and shred using 2 forks. Return meat to pot and stir in pappardelle. Top with grated Parmesan cheese.