2 pounds beef chuck, 1 1/2- to 2-inch cubes
Salt and pepper
Salt and pepper
2 to 3 tablespoons EVOO
4 cloves garlic, crushed
1 large bay leaf
1 small carrot, finely chopped
1 onion, chopped
2 tablespoons tomato paste
3 cups beef stock, plus more to reheat
5 to 6 medium beets
Olive oil cooking spray
1 pound pappardelle pasta
1/2 cup grated Parmigiano-Reggiano, to pass
Chopped fresh parsley, for garnish
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