Start by cutting the shoulder into large cubes and browning the meat on high heat in a large pot with oil.

Remove the meat from the pot.

Heat half of the butter and add the onion.

When the onions are soft and translucent, add the garlic and carrots, and sauté for a few minutes.

Add the meat back along with paprika, thyme, and tomato paste, stirring well.

Add the red wine and let it simmer for 5 minutes.

Finally, add the beef broth and bay leaves, and let it simmer for the next 3-4 hours until the meat is so tender it falls apart.

Add the remaining butter after the meat has been shredded, stirring well into the pot.

Cook the pappardelle pasta until al dente and mix it into the beef ragu.

Serve with grated Parmesan cheese.