Spicy Beef Ragout

Line a rimmed baking sheet with aluminum foil. Pile tomatoes on top, add 1 tablespoon of the oil, season with salt and pepper and toss. Add the leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on the foil-lined baking sheet, skin side down. Set aside.

Heat remaining oil in an oven-proof casserole dish (with lid) or Dutch oven on medium high. Dry the meat cubes, season with salt and pepper and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 F.

Add fennel, leeks, shallot and garlic into the casserole dish. Stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole.

Stir in the branches of rosemary, bay leaves and remaining thyme sprigs, making sure they are immersed into the meat and liquid. Cover and place in the oven. Place the pan of tomatoes in the oven as well. Cook both for 2 hours. Remove the pans from the oven. Check seasoning of meat.

Cool and then refrigerate for 1 – 5 days.

Remove from refrigerator for one hour before putting dishes back in the oven. Reheat the pot of beef, still covered, in a 250 – 300 F oven for 45 minutes to an hour.

Boil the egg noodles in a pot of salted water. (I cooked them 3 minutes less than the package directions stated.) Drain and spread the noodles on a large platter. Drizzle with a tiny bit of olive oil. Transfer meat and sauce atop the noodles.

Warm the tomatoes in the microwave for a minute or two, arrange tomatoes on top and sprinkle on chopped parsley. Serve with love and enjoy thoroughly!