Directions
- 1Slice beef into large even sized chunks and season throughly with salt and pepper.
- 2Get a large Dutch pot on medium high heat and add your vegetable oil.
- 3Sear your beef on all sides then remove from pot and set aside.
- 4To the same pot add your vegetables and allow to cook for 2-3 minutes while stirring.
- 5Add tomato paste and allow that to continue to cook with the vegetables for 2-3 minutes.
- 6Add your broth, crushed tomato, water, thyme, rosemary and bay leaves and bring this to a simmer.
- 7Add your seared beef back in and allow to simmer on low heat for 2 hours.
- 8Once meat is tender remove from heat and allow to cool.
- 9While still warm remove beef from pot and shred meat.
- 10Add it back to the sauce and add your cooked pasta.
- 11Stir until fully combined then add cheese, parsley, and basil to finish.
- 12Serve 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 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 chopped
- 1 cup Parmesan cheese
Equipment
Dutch pot
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