Directions
- 1Slice beef into large even-sized chunks and season thoroughly with salt and pepper.
- 2Sear beef in a Dutch pot with vegetable oil on medium-high heat until browned on all sides; remove and set aside.
- 3Add diced carrots, celery, and onion to the pot and cook for 2-3 minutes while stirring.
- 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 and simmer on low heat for 2 hours.
- 7Remove the pot from heat and let it cool.
- 8Remove beef, shred, and return it to the sauce.
- 9Add cooked rigatoni pasta and stir until combined.
- 10Stir in Parmesan cheese, parsley, and basil.
- 11Serve immediately.
Ingredients
- 2 lbs Chuck Roast
- 1 large, diced Carrot
- 2 stalks, diced Celery
- 1 large, diced 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
- 1 bunch Basil
- 2 tablespoons, chopped fresh Parsley
- 1 cup Parmesan cheese
- 2 tablespoons Vegetable oil
Equipment
Dutch potknifecutting boardtongsspoongrater
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