Ingredients
- 2 tablespoons olive oil
- 2 pounds chuck beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 pound pappardelle pasta, cooked
- 1 handful freshly grated Parmesan
- 1 handful fresh parsley, chopped
- Salt, as preferred
- Pepper, as preferred
Steps
- Season beef with salt and pepper.
- In a large skillet/dutch oven, heat olive oil. Add chuck beef, brown, then remove from skillet.
- Add onions, carrots and celery. Cook down as much moisture as you can. Add garlic, tomato paste and incorporate.
- Add red wine, beef broth, crushed tomatoes, then return meat and mix.
- Add rosemary, thyme, and bay leaf. Close lid and simmer for 3 hours. Stirring occasionally.
- Remove herbs, shred beef and stir.
- Add cooked pasta (al dente), stir and coat.
- Serve with freshly grated parmesan and parsley.