BRAISED BEEF RAGU WITH TAGLIATELLE
Preheat oven to 275°
Pat dry the meat on paper towels until dry.
Season the meat with salt and pepper on all sides.
In a large dutch oven (over medium-high heat) add the olive oil and sear the beef on all sides cooking in batches to ensure the beef browns. Transfer to a plate.
If the pot is dry, add a little more oil as needed and add the onion, carrot, celery, garlic, thyme, rosemary, and a pinch of salt. With a wooden spoon still the veggies scraping up the brown bits from the bottom of the pot for about 5 minutes.
Add the can of tomatoes and red wine and stir adding the reserved beef and any juices from the plate
Raise the heat to a simmer, cover with a lid, and place in the oven to cook for 3 hours or until the beef is tender and falling apart (stirring halfway through).
Pick out the herbs and then with two forks shred the beef and stir it into the sauce.
Meanwhile, bring a large pot of water to boil and cook pasta to package instructions.
Stir the pasta into the ragu and serve immediately with parmesan and parsley.
If not eating immediately the ragu can be made ahead and reheated over low heat on the stove until ready to serve
OPTIONAL SIDE: RADICCHIO ARUGULA FENNEL SALAD
In a bowl whisk the lemon juice, white balsamic, shallot, honey, olive oil, and salt.
Pour the dressing over the greens and serve with shaved parmesan.
