Serves 1
Directions
- 1Slice beef into large even sized chunks and season thoroughly with salt and pepper.
- 2Get a large Dutch pot on medium high heat and add your vegetable oil. Sear your beef on all sides then remove from pot and set aside.
- 3To the same pot add your vegetables and allow to cook for 2-3 minutes while stirring.
- 4Add tomato paste and allow that to continue to cook with the vegetables for 2-3 minutes.
- 5Add your broth, crushed tomato, water, thyme, rosemary and bay leaves and bring this to a simmer.
- 6Add your seared beef back in and allow to simmer on low heat for 2 hours.
- 7Once meat is tender remove from heat and allow to cool. While still warm remove beef from pot and shred meat.
- 8Add it back to the sauce and add your cooked pasta. Stir until fully combined then add cheese, parsley, and basil to finish. Serve immediately and enjoy!!
Ingredients
- 2 lbs chuck roast
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 large white onion, diced
- 3 cloves garlic
- 2 tbsp tomato paste
- 4 cup beef broth
- 4 cup crushed tomatoes
- 1 cup water
- 2 sprig thyme
- 2 sprig rosemary
- 3 whole bay leaf
- 500 g rigatoni pasta
- 2 tbsp salt
- 1 tbsp black pepper
- 1/2 bunch basil
- 2 tbsp fresh parsley, chopped
- 1 cup parmesan cheese
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