Shredded Beef Ragu

Ingredients

• 3 lb chuck roast (cut into 3 in cubes, S+P cooked)
• 2 medium carrots, small dice
• 1 medium onion, red, small dice
• 4 cloves garlic, pressed
• 3 oz tomato paste
• 2 cups Chianti (optional)
• 28oz can whole plum San Marzano tomatoes, crushed by hand
• 1 bay leaf
• 6 sprigs fresh thyme
• 1 lb pappardelle
• Reserved pasta water
• Parm rind to go in pot in oven
• ½ cup parm

Instructions

1. Brown meat in Dutch oven over med-high heat and remove. Turn down heat and sauté veg & tomato paste in beef fat. Add wine, up heat to med and scrape brown bits. Add tomatoes, as well as herbs. Put in the beef, then cover and put in a 300° oven for two hours. Crock lid and cook final hour. (Total of 3)
2. Remove meat, shred and add back to pot w/ 1½ cooked pappardelle and a bit of pasta water. Cheese up & SMASH.