Ragu (NOT the jarred stuff)

Ragu isn't just a jarred tomato sauce that's incredibly bland.  It's actually a thick meaty sauce that's totally delicious and wonderful over thick cut pasta.  I make this probably a couple times a year when I have the time in the afternoon.  It takes about 3-4 hours total (chopping, reducing, and cooking), but it's totally worth it.  My husband begs for it and no one has ever been disappointed with this dish.
Don't be afraid when a dish takes a while to cook.  Most of the time in this recipe is the pot simmering, so there's no real work involved.  Furthermore, you can use beef, veal, or even venison and they are all equally wonderful.

The ragu simmering away minus the pasta mmmmmmmmmmm

My husband's portion- I think he could eat the whole pot if left to his own devices.

Ragu with Pappardelle

3 ½ to 4 pounds boneless beef shoulder (or any good steak) cut into 3 inch chunks

Kosher salt and pepper

2 tablespoons extra virgin olive oil

1 large onion, finely chopped

5 garlic cloves, minced

1 1/2 teaspoons dried fennel seed

1 teaspoon crushed red pepper flakes

1 ½ cups dry red wine

Two 28 ounce cans of petite diced tomatoes, drained

4 cups chicken stock

2 tablespoons minced fresh rosemary

1 pound pappardelle pasta (or any long cut pasta)

Freshly grated Parmesan cheese

Using a large enameled cast iron casserole or Dutch oven, heat the olive oil over moderately high heat

Add onions and cook until translucent

Add garlic, fennel, and crushed red pepper flakes and cook another minute until garlic is softened

Add red wine and bring a to a boil, scraping any bits off the bottom of the pan

Reduce wine to 1/3 cup

Reduce heat to medium high and add tomatoes

Cook for about 5 minutes, until slightly thickened

Add stock, rosemary, about 2 teaspoons Kosher salt, and 2 teaspoons pepper

Bring to a boil

Add beef and cook partially covered over low heat until very tender, about 1 ½ to 2 hours

Remove meat and shred it using 2 forks

Boil the sauce until slightly reduced, about 10 minutes

Stir in meat

Taste for salt and pepper and add more if necessary

Cook pasta according the package directions

Add cooked pasta to the ragu and stir, making sure every noodle is coated with sauce

Serve with freshly grated Parmesan cheese