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1
Season beef with salt and pepper to taste.
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2
Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil.
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3
When oil is hot, add beef.
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4
Stir until beef is well browned on all sides, about 5 minutes.
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5
Add rosemary and sage sprigs, onion, garlic, carrot and celery.
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6
Reduce heat to medium-low and saute until vegetables are softened, about 5 minutes.
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7
Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes.
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8
Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water.
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9
Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer.
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10
Reduce heat to low, and simmer for 45 minutes.
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11
If using Dutch oven, simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours.
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12
Place a large pot of lightly salted water over high heat to bring to a boil.
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13
Remove pressure cooker from heat, or Dutch oven from oven.
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14
After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid.
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15
Using two forks, finely shred meat and vegetables.
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16
Discard herb stems.
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17
Loosely cover pan and return it to low heat to keep warm.
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18
Add pappardelle to boiling water.
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19
As it cooks, scoop out 1/2 cup water and reserve.
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20
Cook pasta to taste, then drain well.
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21
Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted.
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22
Add a little reserved cooking water to loosen.
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23
To serve, lift pasta into each of six shallow bowls.
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24
Spoon beef ragu over top.
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25
Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
