Ingredients
c
2 lb chuck roast
s
2 shallots, finely chopped
c
2 carrots, finely chopped
c
2 celery stalks, finely chopped
d
1 ½ tbsp double concentrated tomato paste
d
⅓ cup dry red wine
o
4 tbsp olive oil
s
2 sprigs fresh thyme
s
2 sprigs fresh rosemary
d
4 dried bay leaves
b
1 cup beef stock
W
Water, as needed
S
Salt, to taste
G
Ground black pepper, to taste
p
1 lb pasta (I used pappardelle)
g
3 garlic cloves, minced
o
¾ of a 28 oz can San Marzano peeled tomatoes
F
For serving:
E
Extra virgin olive oil, to taste (optional)
T
Toasted panko breadcrumbs (or regular breadcrumbs)
G
Ground black pepper, to taste (optional)
F
Fresh parsley, finely chopped
Directions
1
Preheat your oven to 325°F (163°C).
2
Pat the chuck roast dry, then cut it into large pieces (about the size of your fist). Season generously with salt and black pepper.
3
In a Dutch oven or oven-safe pot, heat the olive oil over medium heat.
4
Sear the beef for 3-4 minutes per side, until nicely browned. Remove and set aside.
5
Add the chopped shallots, carrots, and celery to the same pot and sauté for about 3 minutes. Stir in the garlic and cook for another 30 seconds.
6
Add the tomato paste and cook for 1 minute, stirring to coat the vegetables.
7
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly, then add the beef stock.
8
Crush the canned tomatoes by hand or with a hand blender until mostly smooth. Add them to the pot and stir well.
9
Return the beef to the pot. If the liquid doesn’t fully cover the beef, add a little more stock or water until it does.
10
Tie the rosemary, thyme, and bay leaves together with kitchen twine (or just add them loose if you don’t mind fishing them out later) and submerge them into the sauce.
11
Cover the pot and place it in the oven. Braise for 2 ½ to 3 hours, checking every 30-45 minutes to stir gently and add more liquid if needed.
12
Once the beef is very tender and easily pulls apart with a fork, remove the pot from the oven. Discard the herbs and transfer the beef to a bowl.
13
Shred the beef with your hands or two forks, then return it to the sauce and mix well.
14
Bring a large pot of salted water (about 1 tablespoon salt) to a boil. Cook the pasta until just shy of al dente according to package instructions.
15
Reserve about 2 cups of pasta water before draining the pasta.
16
**see notes!
17
In a large skillet add the cooked pasta and about 4 tablespoons of pasta water. Turn the heat to medium and toss everything together, adding more pasta water as needed until the sauce becomes creamy and coats the pasta.
18
Serve immediately, topped with fresh parsley, toasted breadcrumbs (or Parmesan cheese if you prefer), a drizzle of olive oil, and freshly ground black pepper.
