Directions
- 1Slice beef into large even-sized chunks and season thoroughly with salt and pepper.
- 2Sear beef in a large Dutch pot on medium-high heat with vegetable oil, then remove and set aside.
- 3Add diced carrots, celery, and onion to the pot and cook for 2-3 minutes while stirring.
- 4Add tomato paste and cook for another 2-3 minutes.
- 5Add beef broth, crushed tomatoes, water, thyme, rosemary, and bay leaves; bring to a simmer.
- 6Return seared beef to the pot and simmer on low heat for 2 hours.
- 7Remove from heat and let cool. Remove beef and shred while still warm.
- 8Add shredded beef back to sauce. Add cooked pasta and stir until combined.
- 9Add cheese, parsley and basil and serve immediately.
Ingredients
- 2 lbs Chuck Roast
- 1 large Carrot
- 2 stalks Celery
- 1 large White Onion
- 3 cloves Garlic
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 4 cups Crushed tomatoes
- 1 cup Water
- 2 sprigs Thyme
- 2 sprigs Rosemary
- 3 leaves Bay leaf
- 500 g Rigatoni pasta
- 2 tablespoons Salt
- 1 tablespoon Black Pepper
- 1 half bunch Basil
- 2 tablespoons Parsley
- 1 cup Parmesan cheese
- 2 tablespoons Vegetable oil
Equipment
Dutch potknifecutting boardtongswooden spoongrater
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