Riquísimo osobuco a la cacerola con fideos

Ingredients: Ossobuco (4 cm thick) 4 pieces Flour as needed Red wine 2 cups Broth as needed 1 bay leaf 1 teaspoon dried oregano 1/2 teaspoon ground chili pepper 1 tablespoon sweet paprika 1 stalk celery 5 whole garlic cloves 2 onions (cut into 8 pieces) 2 carrots (peeled and sliced) 1 can crushed tomatoes 2 cups elbow macaroni Chopped parsley Instructions: Dream the meat in flour and shake off any excess. In a saucepan with a little oil, brown the meat on both sides. While the meat is browning, chop the vegetables. Add them to the saucepan, sauté briefly, and add the wine. Boil for a couple of minutes, add the broth, crushed tomatoes, and seasonings. Cook over very low heat for 2 hours with the saucepan barely covered. After 2 hours, check that the meat is tender. Add the noodles and cook for about 10 more minutes, until the pasta is al dente. If there isn't enough liquid to cover the pasta, add 1 or 2 cups of water or broth. Sprinkle with chopped parsley and serve.