User:Moby-Dick4000/Ragu with pasta

Steps

1. Heat the olive oil in a large, thick-walled pot or Dutch oven over medium-high heat.
2. Add the beef chuck. Season the beef lightly with salt.
3. Cook, turning occasionally, until the beef develops a brown crust, approximately 8–12 minutes. Work in batches if necessary to avoid overcrowding.
4. Remove the beef from the pot and set aside.
5. Reduce the heat to medium.
6. Add the chopped carrots, celery, and onion to the same pot, using the remaining oil and rendered fat from the meat.
7. Cook for approximately 8–10 minutes, stirring occasionally, until the vegetables have softened.
8. Make a small opening in the center of the vegetables and add the minced garlic.
9. Cook until the garlic becomes lightly golden, approximately 30–60 seconds.
10. Immediately add the crushed tomatoes to prevent the garlic from burning. Stir thoroughly to combine with the vegetables.
11. Add the tomato paste and mix well until completely incorporated.
12. Add the oregano and basil, stirring to distribute the herbs evenly throughout the sauce.
13. Season with salt to taste, keeping in mind that the sausages will contribute additional salt.
14. Return the browned beef chuck and add the raw Italian sausages to the pot, along with any accumulated juices.
15. Stir gently, making sure the meat is submerged in the tomato sauce.
16. Bring the sauce to a gentle simmer, then reduce the heat to low.
17. Simmer for 2 hours with the pot lid on, leaving it slightly ajar. Stir approximately every 10 minutes to prevent the sauce from sticking to the bottom of the pot. Keep the heat low enough that the sauce bubbles gently rather than boiling vigorously.
18. Approximately 10 minutes before the sauce finishes simmering, bring a large pot of salted water to a boil.
19. Add the entire 1-pound box of dried pasta.
20. Cook until slightly underdone, approximately 1–2 minutes less than the package's recommended cooking time. Do not drain the pasta or discard the cooking water.
21. Using tongs, transfer the slightly undercooked pasta directly from the boiling water into the pot of ragù.
22. Stir thoroughly so that every piece of pasta is coated with sauce.
23. Add a little starchy pasta cooking water, approximately ¼ cup at a time, as needed to loosen the sauce.
24. Continue cooking and stirring over medium-low heat until the pasta is tender but not mushy and the sauce clings evenly to it.
25. Divide the pasta and ragù among serving plates, distributing the beef and sausage as desired.
26. Grate fresh Parmigiano Reggiano generously over each serving.
27. Serve immediately while hot.