Beet Penne with Wine Braised Beef | RICARDO

Ingredients

• 1 ½ lb (675 g) boneless beef blade roast, fat trimmed, diced
• 2 tbsp (30 ml) olive oil
• 2 onions, chopped
• 4 garlic cloves, chopped
• 2 tsp rosemary, finely chopped
• 2 cups (500 ml) red wine
• 4 cups (1 litre) chicken or beef broth
• 3 red beets, peeled and diced
• 12 thin slices pancetta
• 1 recipe fresh beet penne or 1 lb (450 g) dried penne
• 5 oz (140 g) blue cheese, crumbled