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1
Bring the meat to room temperature, then pat dry and sprinkle with salt and pepper.
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2
Heat the EVOO in a Dutch oven over medium-high heat.
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3
Brown the meat in batches until well caramelized and brown, then remove to a plate and reserve.
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4
To the pan, add the garlic, bay leaf, carrots and onions.
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5
Reduce the heat and cook, partially covered, 5 minutes.
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6
Stir in the tomato paste, 1 minute, then add the stock and set the beef back into the juices.
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7
Cover and reduce the heat to low, cooking until very tender, stirring occasionally and adding a little water if pan gets a little dry, 2 to 2 hours 30 minutes.
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8
Preheat the oven to 425 degrees F.
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9
Trim up the beets so they sit upright, but keep the skins on, and spray with olive oil.
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10
Season the beets with salt and pepper, wrap in aluminum foil and roast until tender 40 to 45 minutes.
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11
Cool the beets and peel with paper towels, then dice.
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12
Break up the meat with forks into pieces, then add the beets to the sauce and combine.
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13
Cool and store for a make-ahead meal.
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14
Reheat over medium heat and add a little stock if necessary to loosen.
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15
Cook the pappardelle in salted boiling water to al dente, drain and reserve 1 cup of the pasta water.
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16
Toss the pasta with the starchy cooking water and half of the ragu.
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17
Top shallow bowls of pasta with more ragu.
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18
Pass the cheese at the table and garnish with parsley.
