Recipe for Braised Beef Tagliatelle

Season the meat. Place a pot over medium to high heat and add olive oil. When the oil is hot, add the cubed beef stew. Let it sear until the meat is well browned on all sides. This should take about 5 minutes. In the meantime, chop the garlic, onion, and carrot.

Add the rosemary, onion, garlic, and carrot to the pot. Reduce the heat to medium-low and let the vegetables cook until they are softer. Again, count about 5 minutes for this step.

Add the bay leaves and red wine and let simmer until the mixture has reduced by half, about 15 minutes. Add the tomato paste and diced tomatoes, then cover the mixture. Let simmer on low heat for about 3 hours and 30 minutes.

To cook the pasta, bring a large amount of water to a boil. Meanwhile, using two forks, finely chop the meat and vegetables. Remove the bay leaves and rosemary sprigs. Cover the pot again and return it to low heat to keep the mixture warm.

Place the tagliatelle in boiling water. During cooking, remove about 120 ml of cooking water and set it aside. Allow the pasta to cook, then drain it well. Return the pasta to the pot and add the butter and half of the cheese. Gently mix until the butter is melted. Tip: Remember to add a bit of the reserved cooking water to separate the tagliatelle from each other.

To finish, for serving, place some tagliatelle in a deep plate and add the braised beef. Sprinkle each plate with the remaining Parmesan. Finish with a handful of arugula.