Italian-Style Braised Roast Beef

Ingredients:

• 1 (2-2.5 kg) piece of beef pulp from the rump (upper part of the hip cut), clean the meat from tendons and tie with kitchen thread
• 1 head of peeled garlic cloves
• Salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 4 medium red or yellow onions, peeled and cut into 8 pieces
• 2 fresh bay leaves
• 6 medium carrots, peeled and sliced ​​into wide strips at an angle
• 4 stalks celery from the middle of a bunch with leaves, cut into large pieces
• 4 sprigs rosemary, leaves removed from stems and finely chopped
• 1/4 cup tomato paste
• 2 cups dry white wine
• 2 cups chicken broth
• 0.5 kg egg noodles, such as tagliatelle
• 8 tablespoons butter
• 4 sprigs of sage, leaves only

Preparation:

1. Make slits all over the meat. Chop 4 large cloves of garlic. Insert the garlic into the slits. Season the beef evenly with salt and pepper to taste. Heat the olive oil in a large cast-iron pot over medium-high heat. Then add the meat, browning it on all sides. Transfer the meat to a plate. Crush the remaining garlic and add it to the pot along with the onion, bay leaf, carrot, celery, and rosemary. Season with salt and pepper to taste. Cover the pot and simmer the vegetables for 7-8 minutes, stirring occasionally. Pour in the tomato paste and wine and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pot. Pour in the chicken broth. Return the meat to the pot. Reduce the heat to low and simmer, covered, for 2.5 hours.
2. Once the meat is cooked, place a large pot of water over medium heat to cook the noodles.
3. Transfer the meat to a cutting board and let it cool slightly. Then slice it, placing half on a plate.
4. Cook the noodles until just barely cooked. Drain and place them in a serving bowl. Remove the vegetables with a slotted spoon, placing them next to the meat. Pour a little broth over the mixture. Melt the butter in a small saucepan over low heat, then add the sage leaves. Add the butter and sage mixture to the noodles, stirring to combine. Season with salt. Pour the remaining broth over the noodles. Serve the roast beef with vegetables and the noodles. Cool and store any leftovers in the refrigerator.