Anima di Manzo al Barolo e Tartufo Nero su Nido di Tagliatelle Fresche

Pat the beef dry with paper towels. Season generously with 2 teaspoons of sea salt and 1 teaspoon of freshly ground black pepper. Lightly dredge the beef pieces in 2 tablespoons of all-purpose flour, shaking off any excess.

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 50 grams of unsalted butter to the pot. Add the diced carrots, celery, and onion. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Pour in the entire bottle of Barolo wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the browned bits. Bring to a simmer and cook for 10-15 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.

Return the seared beef to the pot. Add the beef broth, rosemary sprigs, thyme sprigs, and bay leaves. Ensure the beef is mostly submerged; if not, add a little more beef broth or water. Bring the liquid to a gentle simmer.

Cover the Dutch oven tightly and transfer it to a preheated oven at 150°C (300°F). Braise for 3.5 to 4 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Alternatively, you can braise on the stovetop over very low heat.

Carefully remove the beef from the pot and place it on a cutting board. Tent loosely with foil and let it rest for 15 minutes. Once rested, use two forks to shred the beef into large, rustic pieces. Discard the herb sprigs and bay leaves from the sauce.

Skim any excess fat from the surface of the sauce. Bring the sauce to a simmer on the stovetop over medium heat. Cook, stirring occasionally, for 15-20 minutes, or until the sauce has thickened to a rich, glossy consistency. Taste and adjust seasoning with salt and pepper as needed. Return the shredded beef to the sauce, stirring to coat.

While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the fresh tagliatelle and cook according to package directions, typically 2-4 minutes, until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.

Add the cooked tagliatelle directly to the pot with the beef ragu. Toss gently to combine, adding a splash of reserved pasta water if needed to achieve a desired consistency. Stir in 100 grams of freshly grated Parmigiano Reggiano.

Divide the pasta and ragu among warmed serving plates, creating a 'nest' for the rich beef. Shave fresh black truffle generously over each serving, if using. Garnish with fresh chopped parsley and offer extra Parmigiano Reggiano at the table.