INGREDIENTS
- 4lbs chuck roast, quartered
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 large sweet onion, chopped
- 4 cloves of garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tablespoon all purpose flour
- 2 tablespoons tomato paste
- 1/4 cup balsamic vinegar
- 2 cups red wine (I use Chianti)
- 1 (28oz) can crushed tomatoes (San Marzano is best!)
- 2 cups beef stock
- 2 sprigs fresh Rosemary
- 1 sprig fresh sage
- 5 sprigs fresh thyme
- 1lbs Gemelli pasta, cooked according to instructions
- Chopped parsley to serve
- Freshly grated Parmigiano Reggiano to serve
for full instructions you can go here: https://www.oliviascuisine.com
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