Heat a saute pan on medium heat. Add a drizzle of oil. Saute the beef, browning well, breaking it up into smaller pieces until no longer pink. Add in the crushed tomato and saute for 1 minute longer. Add the celery, carrot, and onion. Saute for 2 minutes. Then add red wine and broth. Bring to a low simmer for 18 - 20 minutes until the flavors develop. Season with salt and pepper to taste.
Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
Cook the pappardelle pasta in a large pot of boiling water. Once the pasta is cooked, drain it.
Combine the pasta with the prepared ragù. If desired, top with grated Parmigiano-Reggiano.
Mix sparkling water and lemon. Serve over ice if desired.
Serving the crème brûlée, top each custard with about a teaspoon of sugar in a thin layer. Using a culinary torch (or in the oven broiler 2 to 3 inches from the heat source), torch or broil until sugar melts and caramelizes, turns brown, or even blackens a bit.
Enjoy pappardelle ragù with Caesar salad and lemon sparkling water. Serve with creme brulee for dessert.