Tender Beef Ragu Tagliatelle: A Weekend Cottage Delight – blacksmoker.net

Ingredients

• Unbleached all-purpose flour: 3 tablespoons
• Salt: 1 teaspoon
• Pepper
• Chuck or blade roast: 3 pounds
• Vegetable oil: 4 tablespoons
• Bay leaves (fresh): 3
• Beef stock: 2 cups
• Sweet Vidalia onion: 1/2, finely diced
• Red chili flakes: 1 tablespoon
• Dried oregano: 1 tablespoon
• Celery salt: 1 teaspoon
• Garlic salt: 1 teaspoon
• Carrot: 1 cup, chopped
• Celery: 1 cup, chopped
• Cremini mushrooms: 2 cups, thinly sliced
• Tomato paste: 1 can
• Pureed tomato: 4 cups
• Sliced black olives: 1 can
• Sliced green olives: 1 can
• Red wine: 1 cup
• Tagliatelle pasta
• Parmigiano-Reggiano cheese