Slow-Braised Beef and Cherry Tomato Sauce

1 tablespoon olive oil

2 ½ pounds beef brisket, cubed

1 teaspoon salt

1 quart chicken stock

1 bay leaf

¼ teaspoon dried rosemary

1 pint cherry tomatoes

5 cloves garlic

3 ½ cups tomato sauce

¼ cup heavy cream

2 shallots, chopped

1 tablespoon extra-virgin olive oil

2 tablespoons tomato paste

1 pound penne pasta

½ cup finely grated Parmigiano-Reggiano

Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.

Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.

Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.

Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.

Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.

Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.

Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.