Directions
- 1Slice beef into large even-sized chunks.
- 2Season thoroughly with salt and pepper.
- 3Dice the carrot, celery, and white onion.
- 4Get a large dutch pot on medium-high heat and add vegetable oil.
- 5Sear beef on all sides then remove from pot and set aside.
- 6Add vegetables to the same pot and allow to cook for 2-3 minutes while stirring.
- 7Add tomato paste and allow to continue to cook with the vegetables for 2-3 minutes.
- 8Add beef broth, crushed tomato, water, thyme, rosemary and bay leaves and bring to a simmer.
- 9Add the seared beef back in and allow to simmer on low heat for 2 hours.
- 10Once meat is tender remove from heat and allow to cool.
- 11While still warm remove beef from pot and shred meat.
- 12Add it back to the sauce and add cooked pasta.
- 13Stir until fully combined then add cheese, parsley and basil to finish.
- 14Serve immediately and enjoy.
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 package Rigatoni pasta
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 0.5 bunch Basil
- 2 tablespoons Fresh Parsley
- 1 cup Parmesan cheese
Equipment
Dutch potknife
Tips
- Season beef thoroughly with salt and pepper.
- Sear beef on all sides before braising.
- Simmer beef in sauce for 2 hours until tender.
- Shred the beef before adding it back to the sauce and pasta.
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