Brown the beef: Pat the beef chunks dry with kitchen paper—this is crucial for a good sear. Heat the olive oil in a large frying pan or in your slow cooker (if it has a sear function) over medium-high heat. When the oil shimmers and a piece of beef sizzles immediately when added, work in batches to brown the meat on all sides. You'll know each piece is ready when it's a deep, mahogany brown with a crusty exterior—this takes about 3-4 minutes per side. The smell at this stage is incredible, like a proper roast starting to form. Transfer the browned beef to a plate.

Sauté the aromatics: In the same pan, reduce the heat to medium. Add the diced onions, carrots, and celery. Scrape up any browned bits from the bottom of the pan as the vegetables soften. Cook for 7-8 minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften. You'll notice the vegetables become fragrant and start to release their moisture, turning a slightly deeper colour. Add the minced garlic and cook for another minute until it smells fragrant and toasted—be careful not to let it burn.

Build the sauce base: Stir in the tomato purée and cook for 2 minutes. It will darken from a bright red to a deeper brick red, and the smell will become more concentrated and sweet. Pour in the balsamic vinegar and let it bubble for 30 seconds, scraping the bottom of the pan to lift all those delicious caramelised bits. This step gives the ragu its characteristic depth without using any alcohol.

Combine in the slow cooker: Transfer the sautéed vegetables to your slow cooker. Add the browned beef, tinned tomatoes, beef stock, dried oregano, and bay leaves. Sprinkle over the salt and black pepper. Give everything a good stir—the colour should be a rich, rusty red, and you'll see the beef chunks nestled among the vegetables and liquid.

Slow cook to perfection: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours. You'll know it's done when the beef is so tender that it falls apart with a gentle push of a fork. The sauce should have thickened slightly and will have a deep, glossy appearance. The aroma filling your kitchen by this point will be absolutely intoxicating—rich, savoury, and slightly sweet from the carrots and balsamic.

Shred the beef and finish the sauce: Using two forks, shred the beef directly in the slow cooker. It should pull apart with very little resistance, creating beautiful, tender strands. Remove the bay leaves. Taste the ragu and adjust the seasoning with more salt and pepper if needed. If the sauce seems too thin, remove the lid and cook on HIGH for an additional 15-20 minutes to let it reduce. The final texture should be thick enough to coat the back of a spoon, but still loose enough to cling to the pasta.

Cook the pappardelle: About 15 minutes before you're ready to serve, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package directions until al dente—the wide ribbons should be tender but still have a slight bite in the centre. Reserve about a cup of the starchy pasta water before draining. This water is liquid gold for loosening the sauce.

Combine and serve: Add the drained pappardelle directly to the slow cooker with the ragu, or place the pasta in a large serving bowl and ladle the ragu over the top. Toss gently to coat every ribbon of pasta. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, topped with a generous grating of fresh Parmesan and a sprinkle of chopped parsley or basil.