1 pound boneless beef chuck roast, in 2-inch cubes
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 diced
4 cloves garlic, finely chopped
1 carrot, peeled and thickly 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 (or more to taste)
½ cup freshly grated Parmigiano-Reggiano