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1
Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic, and the orange zest.
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2
Cover and refrigerate overnight.
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3
Take the meat out of the refrigerator 45 minutes before cooking.
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4
After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt.
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5
Reserve the garlic and orange zest.
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6
Preheat the oven to 325F.
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7
Heat a large Dutch oven over high heat for 3 minutes.
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8
Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking.
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9
Place the meat in the pan, being careful not to crowd it.
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10
(You will need to do this in batches.)
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11
Sear the meat until well browned on all sides.
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12
(This step is very important and should not be rushed; it will probably take 15 to 20 minutes.)
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13
As the batches of meat are browned, remove them to a baking sheet.
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14
Turn the heat down to medium and add the onion, fennel, and carrot.
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15
Stir with a wooden spoon, scraping up all the crusty bits left in the pan.
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16
Add the thyme sprigs, bay leaf, and the reserved garlic and orange zest.
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17
Cook 6 to 8 minutes, until the vegetables are caramelized.
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18
Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables.
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19
Add the balsamic vinegar and reduce to a glaze.
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20
Pour in the red wine and reduce it by half (about 5 minutes).
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21
Add the beef stock and bring to a boil.
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22
Add the meat to the pot.
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23
Cover the pan with aluminum foil and a tight-fitting lid if you have one.
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24
Braise in the oven about 3 hours.
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25
While the meat is in the oven, cut the whole tomatoes in half lengthwise.
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26
Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly.
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27
Place the tomatoes in the dish, cut side up, and season with 1/4 teaspoon salt, pepper, and the remaining 1/2 teaspoon thyme.
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28
Roast the tomatoes in the same oven for 1 1/2 hours, until they are shriveled and slightly caramelized on top.
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29
To check the meat for doneness, carefully remove the lid and foil, being aware of the hot steam.
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30
Spoon a piece of meat out of the pan and press it with your thumb or a spoon.
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31
If its done, it will yield easily and almost fall apart.
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32
If its not super-tender, cover again and return the pot to the oven.
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33
When in doubt, taste it!
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34
Take the pan out of the oven and uncover completely.
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35
Using a ladle, skim off the fat that rises to the top.
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36
Turn the oven up to 400F.
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37
Bring a large pot of heavily salted water to a boil.
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38
Ladle half the braising juices into a large saute pan and add the olives.
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39
Return the meat to the oven for 15 minutes to caramelize.
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40
When the water boils, cook the pasta to al dente and drain.
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41
Transfer the noodles to the pan with the braising juices and olives.
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42
Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer.
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43
Stir in the butter, and season to taste with salt and pepper.
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44
Quickly add the spinach and a cup chopped parsley, and toss for just 1 minute, until the spinach begins to wilt.
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45
Transfer the pasta to a large warm platter.
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46
Spoon the meat and its juices over the noodles.
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47
Tuck the roasted tomatoes in and around the noodles and meat.
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48
Sprinkle the remaining 2 tablespoons chopped parsley over the top.
