French Beef Bourguignon with Tagliatelle

Method

1. Heat olive oil in a pot, sear beef until browned, and set aside.
2. Sauté onion, carrots, and garlic, add tomato paste, and cook for 5 minutes.
3. Return beef to the pot, add wine, broth, and bay leaf, and simmer for 2 hours.
4. Cook tagliatelle according to package instructions.
5. Serve beef with pasta, drizzled with sauce.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.