Step

• 1

  When ready to cook, set the grill temperature to 275℉ and preheat, lid closed for 15 minutes.

• 2

  Meanwhile, season the beef liberally on all sides with sea salt and pepper. Heat a large oven-safe Dutch oven over medium-high heat, and pour in the olive oil. When hot, add the beef and, working in batches as necessary, brown on all sides, about 6-8 minutes.

• 3

  Add the rosemary, sage, onion, garlic, chili flakes, carrot, and celery, and cook, stirring often, until the veggies have softened, about 5 minutes.

• 4

  Pour in the wine, bring to a simmer, and cook until reduced by half, about 15 minutes. Add the tomatoes and lemon zest, season with a pinch of sea salt, then cover and transfer to the preheated grill.

• 5

  Braise on the grill for 3 to 3 1/2 hours, until the sauce is reduced, the beef is fall-apart perfect, and your backyard smells like absolute heaven.

  275 ˚F / 135 ˚C

  03:30

• 6

  Discard the herb stems from the sauce, then using two forks shred the beef. Add the beef back to the sauce, then stir in the parmesan cheese and butter. Taste and season with sea salt and pepper to taste.

• 7

  Bring a large pot of salted water to a rapid boil. Cook the pappardelle according to the package directions. Reserve about 1/2 cup of the cooking liquid when draining, to thin the sauce out.

• 8

  Stir the cooked pasta and reserved cooking liquid into the sauce, gently mixing and tossing so every nook & cranny is coated in deliciousness.

• 9

  Transfer to a serving platter, then dollop over the ricotta cheese, top with fresh basil leaves, a drizzle of olive oil and additional parmesan cheese if desired. Enjoy!