Season meat with salt and pepper on all sides. Heat up oil in a large dutch oven on medium-high heat. Add garlic to the dutch oven and cook until browned. Add meat and brown on all sides.
Add tomatoes, beef broth, carrot, bay leaves, thyme, and sugar. Stir until combined
Cook for 2-3 hours or until meat is very tender. Shred meat with two forks until it has the proper consistency desired. Adjust seasoning with salt and pepper to taste.
Cook pappardelle according to package instructions and combine with beef ragu. Enjoy!
Notes
Like this recipe? It first appeared on my other site, The Brooklyn Cook