1 lb (450 g) boneless beef blade roast, cut into small cubes
2 tbsp (30 ml) vegetable oil
1 onion, chopped
1 carrot, cut into small dice
1 celery stalk, cut into small dice
3 garlic cloves, chopped
2 tbsp (30 ml) tomato paste
1 cup (250 ml) red wine
1 1/4 cups (310 ml) veal stock
1/2 cup (35 g) Parmesan cheese, freshly grated
1/4 cup (10 g) flat-leaf parsley, finely chopped
1 lemon, zest finely grated
2 1/2 cups (350 g) butternut squash, diced
3/4 lb (340 g) pappardelle
With the rack in the middle position, preheat the oven to 350°F (180°C).
In a large pot over medium-high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.
In the same pot over medium heat, soften the onion, carrot, celery and garlic for 2 minutes. Add the tomato paste and cook 1 minute while stirring. Deglaze with the wine and let reduce by half. Return the meat to the pot and add the veal stock. Bring to a boil and cover.
Transfer to the oven and cook for 2 hours or until the meat is tender. Remove from the oven. Shred the meat by pressing on it with a wooden spoon.
Meanwhile, in a small bowl, combine the Parmesan, parsley and lemon zest. Set aside.
In a large pot of salted boiling water, cook the squash for 5 minutes. Remove the squash with a slotted spoon and add to the pot of beef.
In the same pot of boiling water, cook the pasta until al dente. Reserve 1 cup (250 ml) of the cooking water. Drain the pasta and add to the pot of beef. Add 1/2 cup (125 ml) of the cooking water and half the Parmesan mixture. Reheat everything for 1 minute, stirring to coat the pasta in the sauce. Add more cooking water, if desired. Adjust the seasoning. Divide among four plates and garnish with the remaining Parmesan mixture.