Tuscan-Style Beef Ragu with Pappardelle & Wilted Spinach

Finely dice 1 medium yellow onion, 1 medium carrot, and 1 medium celery stalk. Mince 3 cloves of garlic.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes until vegetables have softened but not browned.

Add the minced garlic and cook for 30 seconds until fragrant.

Increase heat to medium-high and add 1 pound of ground beef. Break up the meat with a wooden spoon and cook until browned, about 5-6 minutes.

Add 2 tablespoons of tomato paste and stir continuously for 2 minutes to caramelize slightly.

Pour in 1/2 cup of dry red wine, scraping up any browned bits from the bottom of the pot. Let simmer until the wine has reduced by half, about 3-4 minutes.

Add 28 ounces of crushed tomatoes, 1 cup of beef broth, 1 sprig of rosemary, 1 teaspoon of dried oregano, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine.

Reduce heat to low, cover partially with a lid, and simmer for 45 minutes, stirring occasionally. The sauce should thicken and develop a rich flavor.

When the sauce has about 15 minutes left, bring a large pot of salted water to a boil. Cook 12 ounces of pappardelle pasta according to package directions until al dente, usually 8-10 minutes.

Before draining the pasta, reserve 1/2 cup of pasta water. Drain the pasta.

Remove the rosemary sprig and bay leaf from the ragu. Taste and adjust seasoning if needed.

Add 6 cups of fresh baby spinach to the ragu and stir until just wilted, about 1-2 minutes.

Add the drained pasta to the ragu along with a splash of the reserved pasta water. Toss gently to coat the pasta with the sauce.

Serve immediately, topped with freshly grated Parmesan cheese.