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1
Poke holes all over the roast.
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2
Slice 4 large cloves of garlic.
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3
Stick the garlic into the holes.
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4
Liberally season the meat all over with salt and black pepper, to taste.
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5
Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven.
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6
When the oil smokes, add the meat and brown on all sides.
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7
Remove the meat to a plate.
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8
Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary.
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9
Season with salt and pepper, to taste.
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10
Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally.
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11
Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot.
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12
Stir in the stock-in-a-box.
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13
Return the meat to the pot and cover with a lid.
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14
Lower the heat to a simmer and cook for 2 1/2 hours.
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15
When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
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16
Remove the meat to a cutting board and cool 15 minutes.
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17
Slice the roast and arrange half of the meat on a platter.
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18
Cook the pasta to al dente while the meat is resting.
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19
Drain the pasta and add it to a serving bowl.
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20
Remove the vegetables with a slotted spoon and arrange them alongside the meat.
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21
Spoon a few juices over the top.
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22
Melt the butter in small pan over low heat and add the sage leaves.
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23
Add the sage butter to the bowl with the pasta and toss together.
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24
Season with salt.
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25
Ladle the remainder of the juices over the pasta.
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26
Serve the meat and veggies with pasta alongside.
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27
Cool and store the remainder of the meat in the refrigerator.
