1 pound boneless beef chuck roast, in 2-inch cubes *use up to 3/4 lb more of beef if you like it extra meaty
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish (or substitute dried)
2 sprigs sage (or substitute dried)
1 small yellow onion, peeled and cut in chunks
4 cloves garlic, finely chopped
1 carrot, peeled and sliced
1 celery stalk, thinly sliced
2 cups Chianti
1 28-ounce can peeled whole plum tomatoes
1 pound pappardelle (or pasta of your choice)
3 tablespoons butter
1 teaspoon finely grated orange zest (more to taste)
1/2 cup freshly grated Parmigiano-Reggiano
Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and saute until vegetables are softened, about 5 minutes.
Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices. Simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
Place a large pot of lightly salted water over high heat to bring to a boil. Remove Dutch oven from oven. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
To serve, lift pasta into each of six shallow bowls. Spoon beef ragu over top. Sprinkle each bowl with a spoonful of cheese.