This comforting dish features tender beef and a rich red wine sauce for maximum flavor.
- 1/4 cup Extra Virgin Olive Oil
- 2 1/2 pounds Chuck (cut into 2-inch chunks)
- Kosher Salt and freshly ground Black Pepper
- 4 Carrots (peeled and roughly chopped)
- 1 Onion (roughly chopped)
- 4 Celery stalks (roughly chopped)
- 5 Garlic cloves (thinly sliced)
- 2 cups full-bodied Red Wine
- 16- ounce can peeled Tomatoes (crushed by hand; with their juices)
- 1 cup Chicken Stock
- 1/2 bunch of Thyme
- 1/2 bunch of Rosemary
- 1/2 bunch of Oregano
- 1 pound fresh Pasta Sheets
- 1/2 cup Sour Cream
- fresh flat leaf Parsley (chopped; to garnish)
- Flour (to dust)
- Preheat the oven to 375 F. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the chuck with salt and pepper and cook over high heat until deep brown on all sides, about 15 minutes total. Remove the chuck to a plate and set aside.
- Add the carrots, onion, celery, and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge browned bits. Bring the mixture to a boil and return the chuck to the pan. Cover with aluminum foil and place in the oven. Cook for 1 1/2 hours, or until the meat is very tender.
- Meanwhile, make the bowtie pasta. Using a fluted pastry wheel, create a 2-inch by 1-inch grid on the sheets of pasta. Twist in the middle to create bowties and store on a lightly floured sheet to store.
- Bring a large pot of water up to a rolling boil and season generously with salt. Add the bowties and cook 2 to 3 minutes, or until al dente.
- Scoop a few ladlefuls of the braise into a large sauté pan, and add the bowties. Add spoonfuls of the sour cream, to taste, and toss everything to combine. Serve, garnished with parsley.