1sprigfresh rosemary leavesfinely chopped, plus additional as needed for garnish
Heat the butter in a large dutch oven over medium high heat. Season the beef with a big pinch of salt and crushed red pepper, then get them in the hot pot to brown. Allow the beef to brown completely for about 6-8 minutes, then remove it to a plate. Drain all of the grease left out of the pan, then put the pot back on the heat.
Add the minced garlic, sage and rosemary to the pan and let them get fragrant for just 30 seconds. Deglaze the pan with the wine and scrape up any brown bits. Then pour in the marinara sauce and dash of Worcestershire sauce. Stir the mixture well and bring it to a gentle boil. Reduce it to a simmer and return the beef to the pot.
Let the beef simmer in the sauce and get super tender for an hour, stirring occasionally. Then take the pot off of the heat. The sauce will be mostly reduced away and thickly coating the beef. Taste for salt and add a pinch more if needed. Serve immediately over buttered noodles or rice with a sprinkle of chopped fresh rosemary on top and some greens on the side! Enjoy!