1 (4 1/2 to 5 pound) rump roast, trimmed and tied
1 head garlic, cloves peeled
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 medium onions, red or yellow, peeled and each cut into 8 wedges
2 fresh bay leaves
6 medium carrots, peeled and cut into thick pieces on an angle
4 ribs celery from the heart with leafy tops, cut into thick pieces
4 sprigs rosemary, leaves stripped and finely chopped
1/4 cup tomato paste
2 cups dry white wine
2 cups chicken stock-in-a-box
1 pound egg pasta such as tagliatelle
8 tablespoons butter
4 sprigs sage, leaves only
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