In a large saucepan, brown the meat in the butter. Season with salt and pepper. Set aside on a plate.
In the same pan, sauté the onion. Add butter, if needed. Add the garlic and cook for 1 minute. Return the meat to the pan and add the port wine. Bring to a boil and simmer gently for about 5 minutes. Add the broth and dates. Bring to a boil. Cover and simmer gently for about 1 hour and 30 minutes or until the meat is tender. Season with salt and pepper.
In a large pot of salted boiling water, cook the pasta until tender. Drain and keep 125 ml (½ cup) of the cooking water aside.
Toss the pasta with the braised beef, arugula, and butter. Add cooking water, if needed. Serve and garnish with the cheese and walnuts.
You can double the recipe for the braised beef and freeze half for another meal.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.