Directions
- 1Brown 2 lbs beef chuck roast in olive oil.
- 2Add 1 cup onion, 1 cup carrots, and 1 cup celery, all finely diced.
- 3Add 2–3 cloves of garlic.
- 4Add 3 Tbsp tomato paste and mix well.
- 5Add 1 cup red wine and simmer until reduced by half.
- 6Add 28 oz can crushed tomatoes and mix.
- 7Add 2–3 cups beef broth and stir.
- 8Add thyme, rosemary, and sage. Add fresh oregano halfway through cooking.
- 9Add the browned beef chuck roast and bay leaves.
- 10Simmer until the beef is falling apart.
- 11Shred the beef with two forks.
- 12Serve over pasta and top with Parmesan cheese.
Ingredients
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 cup onion
- 1 cup carrots
- 1 cup celery
- 3 cloves garlic
- 3 tbsp tomato paste
- 1 cup red wine
- 28 oz can crushed tomatoes
- 3 cups beef broth
- 1 sprig thyme
- 1 sprig rosemary
- 1 leaf sage
- 1 sprig oregano
- 2 leaves bay leaves
- 1 cup Parmesan cheese
Equipment
large potwooden spoontongsforks
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