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