Pat the 1 kg beef chuck dry and season it with about 1 tsp salt and 1/2 tsp black pepper.

Heat 3 tbsp extra virgin olive oil in a large heavy pot over medium-high heat. Brown the beef chuck deeply on every side, then transfer it to a plate.

Peel and lightly crush the 3 garlic cloves. Add the garlic and 1 sprig rosemary to the same pot and cook for 1 minute.

Pour 120 ml red wine into the pot and scrape up the browned bits. Simmer for 3 to 5 minutes until the wine is reduced by about half.

Stir in 400 g tomato passata and 130 g double concentrated tomato paste. Add the browned beef chuck back to the pot.

Add 500 ml water and bring the sauce to a gentle simmer. Cover the pot partially and cook on low heat for 150 minutes, turning the beef once or twice.

Remove the beef from the pot and shred it into bite-size pieces. Return the shredded beef to the sauce and simmer for 20 minutes.

Grate the 20 g dark chocolate into the sauce and stir until melted. Taste the sauce and adjust with the remaining salt and black pepper.

Bring 1.5 l water to a rolling boil and salt it. Cook the 400 g dried pasta until al dente according to its package timing.

Drain the pasta, reserving 120 ml cooking water. Toss the pasta with the beef stracotto sauce, adding reserved cooking water if needed to loosen it.