Pici with Beef Stew

Method

1. Cut the beef (cappello del prete) into large chunks.
2. Heat olive oil in a pan and brown the meat on all sides. Set aside.
3. In the same pan, sauté finely chopped celery, carrot, and onion.
4. Deglaze with red wine.
5. Return the meat to the pan, add a spoonful of tomato paste, and cook over low heat for about 2 hours until the meat is very tender.
6. Shred the meat and mix back into the sauce.
7. Add the pici pasta directly to the sauce and cook until tender, stirring.
8. Serve hot.