BRAISED BEEF & BURRATA PAPARDELLES – Les sauces Firebarns

Ingredients

• 250 g cooked and drained egg papardelle
• 1 kg of chuck roast
• 1 finely chopped onion
• 1 C. finely chopped garlic
• 50 g Bloody Caesar spices
• 2 cups of red wine
• 2 cup of water
• 4 to 5 drops of Original hot sauce
• 1 burrata
• 150 g bacon cooked and cut into small cubes
• 50ml Normandin spicy oil
• 50 g grated parmesan
• Salt and pepper to taste