I have not tried the recipe yet but I do have the ingredients I just need to figure out how much of what.

The dish starts with a whole chuck roast that's slowly braised with carrots, onions, celery, garlic, bay leaf and thyme in veal stock with tomatoes.

When it's fork-tender, the beef is shredded and mixed with Asiago and Parmesan cheeses and rolled in pasta sheets.

The sauce for the dish is made from the braising liquid, cream and "a touch" of balsamic vinegar to balance the flavors and richness.

Top the pasta with sauce, additional chunks of braised beef, fresh herb breadcrumbs, and Parmesan and Romano cheeses.