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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	558.68 Kcal (2339 kJ)
Calories from fat	267.69 Kcal
		% Daily Value*
Total Fat	29.74g	46%
Cholesterol	85.28mg	28%
Sodium	3901.55mg	163%
Potassium	1101.51mg	23%
Total Carbs	40.94g	14%
Sugars	17.7g	71%
Dietary Fiber	5.75g	23%
Protein	29.71g	59%
Vitamin C	54.5mg	91%
Iron	4.3mg	24%
Calcium	55.2mg	6%

Amount Per 100 g
Calories	111.57 Kcal (467 kJ)
Calories from fat	53.46 Kcal
		% Daily Value*
Total Fat	5.94g	46%
Cholesterol	17.03mg	28%
Sodium	779.18mg	163%
Potassium	219.98mg	23%
Total Carbs	8.18g	14%
Sugars	3.54g	71%
Dietary Fiber	1.15g	23%
Protein	5.93g	59%
Vitamin C	10.9mg	91%
Iron	0.9mg	24%
Calcium	11mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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