Ingredients

• 2.5 lb Chuck Roast
• 2 tbsp salt
• 1 tbsp black pepper
• 4 tbsp vegetable oil
• 2 carrots
• 2 celery stalks
• 1 onion
• 3 tbsp minced garlic
• 2 tbsp tomato paste
• 4 cup beef stock (not broth)
• 28oz can crushed tomatoes
• 3 sprigs thyme
• 3 sprigs rosemary
• 3 bay leaves
• 2 tbsp basil
• 2 tbsp parsley
• 1 cup grated or shaved parmesan
• 4 oz capers (I like the taste, but optional)
• 16 oz pasta
• +Water if sauce gets too thick

Directions

• 1. Cut beef into large even sized pieces and season well with salt and pepper. Do not trim excess fat at this point, you need it for flavor, remove fat, gristle, bones, after it’s cooked.
• 2. Use heavy 5-6 quart pot on medium high heat and add your vegetable oil.
• 3. When oil is hot and shiny, cook beef about 3 minutes on each side in small batches and turn to brown each chunk evenly. Remove beef from pot and set aside for a few minutes.
• 4. Add vegetables and garlic to pot, stir while cooking 5 minutes
• 5. Add tomato paste, cook another 5 minutes.
• 6. Add beef stock (don’t use beef broth), canned tomatoes, thyme, rosemary and bay leaves.
• 7. Add beef back in and simmer on low heat for at least 3 hours (it’s not ready until the beef falls apart by just looking at it 🤪). Add water if sauce starts getting too thick.
• 8. Remove the beef and shred with a fork (remove bone, gristle, and fat). Add shredded beef back to the sauce (and the capers if you like).
• 9. Cook the pasta per package instructions. When finished, drain well and add to pot. Stir well (I used large tubes).
• 10. Dish up in individual or family style pasta bowl, sprinkle with parmesan, parsley, and basil. Voila! Ready to serve .

Notes

• Forgive the photos of the finished meal, i photographed my portion in the same bowl i used to rest the spoon and spatula while cooking, so looks a bit messy 😁
• I prefer to not chop vegetables too fine or precise; I like irregular bite sized vegetables so you know they’re there.
• I don’t always have tomato paste around so I sometimes substitute Heinz No Sugar Added Ketchup (don’t tell anyone it’s Ketchup)
• This is a basic Ragù, can be used on pasta, in lasagna, or made vegetarian by holding the beef and using vegetable broth instead of beef stock.
• I use fresh herbs when possible, but rule number one of cooking is to use the ingredients you have.
• Freezes well.

Photos