Tagliatelle Bolognese | Saveur

Ingredients

• 8 plum tomatoes, cored and sliced 1/2" thick crosswise
• ¹⁄₃ olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. beef rib bones (ask your butcher)
• 12 cups chicken stock
• 1 medium carrot, minced
• 1 small white onion, minced
• 1 stalk celery, minced
• 1 lb. ground flank steak (ask your butcher)
• 1 cup dry tannic red wine, preferably sagrantino di montefalco
• 3 bay leaves, preferably fresh
• 12 oz. tagliatelle pasta
• ¹⁄₃ cup grated parmesan
• 1 sprig rosemary
• 1 sprig sage