Step 1: Heat olive oil in a large skillet or sauté pan over medium heat. Add chopped onion, garlic, carrot, and celery. Cook for 5–6 minutes until vegetables are softened and aromatic.

Step 2: Add the ground beef to the skillet. Break it apart with a spoon and cook for 6–8 minutes until browned and fully cooked. Drain excess fat if necessary.

Step 3: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add crushed tomatoes, broth, dried oregano, dried basil, and red pepper flakes if using. Season with salt and black pepper.

Step 4: Reduce heat to low and simmer the ragu uncovered for 30–35 minutes, stirring occasionally, until the sauce thickens and flavors meld.

Step 5: While the ragu simmers, cook pappardelle pasta according to package instructions until al dente. Drain and set aside.

Step 6: Toss the cooked pasta with the ragu sauce until evenly coated.

Step 7: Serve immediately, garnished with grated Parmesan cheese and chopped fresh parsley.