Ingredients
Units
Scale
- 3 1/2 lb. Beef Chuck Roast
- 1 large sweet onion, chopped
- 4-5 large cloves of garlic, chopped
- 2 bay leaves
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 tbs. tomato paste
- 29 oz. can of crushed tomatoes
- 1 1/2 tsp. salt
- 1 tsp. ground black pepper
- Dash of grated nutmeg
- 1/2 tsp. sweet paprika
- 1/2 cup of Italian parsley, stems removed and chopped
- 6-8 fresh basil leaves, ripped
- 1/4 cup grated Romano cheese or Parmesan cheese
- Olive oil for drizzling
- 1 lb. of your favorite pasta
Rub for the Meat:
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tbs. olive oil
Instructions
- Combine the ingredients for the rub in a small bowl and then rub the meat down with this mixture.
- Heat a large saucepan with 3 tbs. of olive oil.
- Add the meat, onions, carrots and celery and brown the onions and veggies with the meat. Occasionally, once or twice, turn the meat over to brown on all sides.
- Add the tomato paste, grated cheese and the crushed tomatoes to the pan and continue to simmer on a low heat.
- Add the seasonings and the parsley and basil and simmer on a gentle heat loosely covered for 2 ½ - 3 hours. hours or until the meat in tender when pierced.
- Prepare the pasta as directed.
- Place the pasta in a serving platter with the sauce, sliced meat, grating cheese and a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size: 4-6
