JAMIE OLIVER’S PAPPARDELLE WITH BEEF RAGU
I remember his ‘rustic’ approach to cooking from his teevee show back in the day, which is apparent in the instructions to “cut the onion into chunks, and the carrot & celery into thick slices,” (I may have taken the thiccc part too literal, as the veg def did not turn soft after just 5 minutes of sautéing. Surprisingly, he had you finely mince the garlic…. 
I doubled the amounts of everything except for the tomatoes, as the smallest chuck roast I could find was twice the weight given in the recipe. That also meant using up an entire bottle of a $16.99 Cab Sauv someone gifted us, as I had no Chianti inda house.
Of course, a whole bottle of wine vs. 2 cups also didn’t reduce in just 15 min — more like 45 for a slight reduction, so I’m doubly glad I started this totally unfussy, easy-peasy recipe mid-afternoon 
I didn’t add butter or parm to the pappardelle, as I didn’t think they needed extra fat, given how much the chuck released while cooking, making it already a very rich dish. The grated Parm Reg went on top where it belongs.
Would I make it again? Probably not. We both found the rosemary/orange zest topping overpowering what turned out to be a fairly bland meat sauce, so we’d likely leave it off next time we have the STOL. Not worth the time, TBH 
