Pasta with Braised Beef and Dark Chocolate

Method

1. Cut the beef muscle into large cubes.
2. In a large pot, heat abundant olive oil and add the garlic cloves. Let them brown.
3. Add a sprig of rosemary.
4. Add the beef and sear for 5 minutes, seasoning with salt and plenty of pepper.
5. Deglaze with red wine (Chianti).
6. Add 250g of double concentrated tomato paste and mix.
7. Add 400g of tomato passata, cover, and cook on low heat for 2 hours.
8. After 2 hours, remove the beef from the sauce and shred it by hand on a cutting board.
9. Add dark chocolate shavings to the sauce.
10. Cook the spaghetti (spaghettoni) until al dente.
11. Return the shredded beef to the sauce.
12. Drain the pasta and toss it in the sauce.
13. Serve with fresh nepitella (wild mint) on top.