Directions
- 1Slice beef into large even sized chunks and season with salt and pepper.
- 2Sear beef in a Dutch pot with vegetable oil on medium-high heat until browned on all sides, then remove and set aside.
- 3Add diced carrots, celery, and onion to the pot and cook for 2-3 minutes, stirring occasionally.
- 4Stir in 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, reduce heat to low, and simmer for 2 hours.
- 7Remove from heat, let cool slightly, then shred beef and add it back to the sauce.
- 8Add cooked rigatoni pasta and stir to combine.
- 9Stir in Parmesan cheese, parsley, and basil.
- 10Serve 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 Bay leaf
- 500 g Rigatoni pasta
- 2 tablespoons Salt
- 1 tablespoon black Pepper
- 0.5 bunch Basil
- 2 tablespoons fresh Parsley
- 1 cup Parmesan cheese
- 2 tablespoons Vegetable oil
Equipment
Dutch potknifecutting boardtongsspoongrater
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