Step 1

Begin by heating the olive oil in a heavy pot over a medium high heat. Once heated (oil should be shimmering), add the meat and brown on all sides. You may have to do this in two batches.

Step 2

Once the meat is browned, throw in the onions, carrots, celery and herbs. Stir and continue cooking until the veggies are softened (takes about 7-10 minutes for me). Add garlic and stir for a minute or two until the garlic fragrance is lovely, but don't overcook.

Step 3

Next, take a sip of your wine to make sure it still tastes good (optional) and pour in the two glasses of red wine.

Step 4

Now, deglaze the bottom of your pan scraping up all those goodies.

Step 5

Cook the wine down until it is mostly evaporated. It will take a bit, depending on your stove maybe 20 minutes. It should smell and look terrific by now.

Step 6

Carefully add your plum tomatoes and stir slowly and softly so as not to break them up.

Step 7

Toss in the pearl barley (if using) and stir.

Step 8

Now, cover the pieces of meat with about a 1/2 inch of water.

Step 9

Remember that cartouche that you made, wet it and then rub with oil. Place in the pot on the surface, cover and cook on simmer for three hours.

Step 10

Next, carefully remove the lid and cartouche (place it on a plate). Give the sauce a stir and check your braised meat. The meat should be "fall apart" tender.

Step 11

Also, now is a good time to throw on the pot of pasta water.

Step 12

If your meat needs additional cooking time, re-cover with the cartouche and cook another 1/2 hour.

Step 13

Now, check your seasonings and adjust with salt and pepper as required.

Step 14

Place cooked meat in a bowl and cool slightly. Next, pull the meat apart using two forks until you get it the way you desire.

Step 15

While the meat cools, you may need to continue cooking with the ragout with the lid and cartouche off your pot to reduce the sauce to the consistency you wish.

Step 16

Stir your pulled meat back into your perfect sauce. Taste! Adjust seasonings if needed.

Step 17

Your sauce is ready and the Pasta is cooking, so toss in the butter and stir until the ragout is fully mixed and shiny.

Step 18

Then throw in the cheese stir and remove from the heat.

Step 19

Drain your pasta* (saving a cup of liquid) and slide it into the ragout, tossing the pasta with the sauce until mixed (add pasta water if needed).

Step 20

Finally, garnish with a little finely chopped fresh rosemary and Parmesan. Tuck in!