The noodles are dressed with the leftover roasting juices from cooking a grass fed beef shank with red wine. We added some grilled green chiles and marinated onions to the sauce. We cooked our noodles to a firm al dente and let them finish in the sauce. Once the noodles had absorbed some of the rich meat juices and thickened what was left, we twirled them up and topped them with water spinach and Meadow Creek Grayson cheese. This pasta dish was a delicious meal built from the few basic elements we had on hand in the refrigerator. Urban foraging at its best.