Categories: Pasta

Ingredients

• 2 tbsp. olive oil
• 2 medium carrots
• 1 medium onion
• 3 clove garlic
• 5 slice bacon
• 2 lb. beef brisket
• 3 tbsp. tomato paste
• 2 can whole peeled tomatoes
• 1 c. dry red wine, such as merlot
• 2 bay leaves
• 2 tsp. dried sage
• salt
• 1 lb. pappardelle
• 1/4 lb. Pecorino

Directions

1. In a large, straight-sided saucepan over medium heat, heat oil. Add carrots and onion and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and cook for 2 minutes more. Increase heat to medium-high and add bacon, frying for 4 to 5 minutes. Add brisket and cook until browned, about 8 minutes. Stir in tomato paste and cook for 3 minutes. Stir in tomatoes, wine, 1 cup water, bay leaves, and sage.
2. Let mixture reach a low boil, then reduce heat to low and simmer, stirring occasionally, until meat is tender and sauce is thick, about 3 hours. (If sauce is too thick and meat needs to cook longer, add 1/2 to 3/4 cup water.)
3. Meanwhile, bring a large pot of salted water to a boil and cook pappardelle following package instructions. Drain. Top each serving with sauce and pecorino.

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