Put the meat into a somewhat tight-fitting braising pot over low-medium heat with 2 tbsp oil, brown it well all over, turning it with kitchen tongs.

Meanwhile, peel the onions, carrots, and garlic, clean the celery and fennel, and cut everything into large chunks for a soffritto – it will all braise for a long time, so precision isn't necessary.

Add this to the pot, tie together rosemary and sage, season with sea salt and freshly ground pepper.

Continue to cook for 20-30 minutes until the vegetables begin to caramelize, stirring occasionally.

Turn heat to high, add the wine, stir in the tomato paste, and let the wine evaporate.

Add the stock, bring to a boil, crumple a double layer of baking paper under the faucet and place it in the pot.

Reduce the heat to low and let it simmer for 3 hours or until the meat is meltingly tender, turning the meat and basting it with the juices occasionally.

Season carefully with sea salt and freshly ground pepper.

Lift the meat onto a cutting board, cut it into thin slices, and ladle some of the sauce over it to keep it tender and juicy.

Toss the remaining sauce (boil it down a bit if needed) with freshly cooked tagliatelle, grate some Parmesan finely over the top, and serve.

Two dishes for one effort = a guaranteed winner.