Jamie Oliver’s Pappardelle With Beef Ragu

• Meat

  • 1 3/4 lbs Beef chuck, boneless roast

• Produce

  • 1 Carrot
  • 1 Celery stalk
  • 1 28-ounce can Cherry or plum tomatoes, whole
  • 4 cloves Garlic
  • 1 tbsp Orange, zest
  • 1 Red onion, small
  • 2 sprigs Rosemary
  • 2 sprigs Sage

• Pasta & Grains

  • 1 lb Pappardelle

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Parmigiano reggiano

• Beer, Wine & Liquor

  • 2 cups Chianti

Found on cooking.nytimes.com