Pappardelle with Beef Ragu

Salt and pepper the beef cubes. Heat the olive oil in a dutch oven and brown the chunks of beef on all sides, in batches, if necessary. After all the beef has been browned, add another tablespoon of olive oil and lightly saute the red onion, garlic, carrot, and celery until the onion is transparent. Deglaze the pan with the wine/broth/juice. Return the beef to the pan along with the rosemary and sage, and tomatoes. Place in a 275 degree oven for about 3 hours, stirring occasionally. By the end of the three hours, the meat should be beautifully shredded and saucy. Add the orange zest.

Towards the end of the cooking, heat a pot of water to a boil and cook the pasta according to the package directions. When the pasta is cooked al dente, drain and toss with butter. Top with beef ragu and serve with grated Parmesan.

*you may use beef broth or a mixture of beef broth and either pomegranate or cranberry juice half and half.