Ingredients: |
Ingredients: 3 lb. rump roast
Kosher salt & freshly ground pepper
3 T. olive oil
2-3 stalks of celery, chopped into larger chunks
2 carrots, chopped into uniform chunks
1 large onion, chopped
4 garlic cloves, minced
1 cup red wine
1 (28- ounce) can whole tomatoes, crushed
1 cup beef stock
2 bay leaves
1 lb. dry large pasta
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Directions: |
Directions:1. Preheat oven to 350*
2. Season meat with salt & pepper. Heat the oil in a large dutch oven over high heat. Sear the meat on all sides, about 2 minutes each side.
3. Move the meat to the side or remove from pan, add the celery, carrot, and onion and brown the vegetables, stirring occasionally, about 3 minutes.
4. Add the garlic and cook for a minute or 2 longer. Add wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, stock, and bay leaves & the meat if removed. Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
5. About 20 minutes before the meat is tender, bring a pot of salted water to a boil. Add pasta, give it a stir and cook until al dente according to package directions. Drain the pasta.
6. To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce, vegetables, tossing them all together. Serve with garlic bread. |
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