Chunky Beef Ragu

• 3 tablespoons olive oil
• 2 lbs chuck
• 1/2 teaspoon salt and pepper
• 2 tablespoons butter
• 2 shallots, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery, chopped
• 2 tablespoons tomato paste
• 1 cup wine
• 1 (28 ounce) can whole tomatoes
• 1 cup beef stock
• 3 whole fresh thyme sprigs
• 3 bay leaves
• 16 ounces cooked pasta

1. Sear chuck in olive oil on all sides and remove from pan and set aside.
2. Leaving oil left in pan add butter.
3. Once butter has melted add onions and garlic, cooking until fragrant.
4. Add celery and carrots, cooking until tender.
5. Add chuck back to pan and add tomato paste stir to incorporate cook for 2 minutes.
6. Add wine and stir to incorporate, cook for 2 minutes.
7. Add tomatoes and beef stock to pan.
8. Add bay leaves and thyme sprigs.
9. Cover and simmer on low heat for 3 hours.
10. Remove bay leaves and thyme sprigs stir in cooked pasta.
11. Top with parmesan cheese and serve.

olive oil, chuck, salt, butter, shallots, garlic, carrots, celery, tomato paste, wine, tomatoes, beef stock, thyme, bay leaves, pasta

Taken from www.food.com/recipe/chunky-beef-ragu-535526 (may not work)