Pappardelle with tomato butter sauce and crispy garlic-rosemary beef

Finely mince garlic and rosemary; heat a little oil in a pan over medium and cook the mixture about 10 seconds.

Mix in the beef, spread it thin over medium-low and let the fat render until fully crisp.

Make Marcella Hazan's three-ingredient sauce: the half can of tomatoes, a couple tablespoons butter, a quarter onion and salt, simmered 30 minutes.

Boil dried pappardelle; mix with some of the sauce.

Plate with another spoonful or two of sauce, the crispy beef, shaved Parmigiano Reggiano and snipped fresh rosemary.