INGREDIENTS
1 3/4
lbs Beef chuck, boneless roast
1
Carrot
1
Celery stalk
1 28 ounce can
Cherry or plum tomatoes, whole
4 cloves
Garlic
1 tbsp
Orange, zest
1
Red onion, small
2
sprigs Rosemary
2
sprigs Sage
1 lb
Pappardelle
1
Salt and freshly ground black pepper
1 tbsp
Olive oil, extra virgin
3 tbsp
Butter
1/2 cup
Parmigiano-reggiano
2 cups
Chianti