This was a very comforting pasta dish. 20x better than beef Bolognese.
Ingredients: Beef Chuck Roast (cut into smaller pieces, sprinkled with salt, pepper, and canola oil. Sear this in the sauce pot until all sides get darkly seared. After meat is taken out of pot, add in carrots, onions, a little celery, and a bundle of tied up fresh herbs. Once everything is caramelized on the bottom, deglaze with red wine. Add in tomatoes (I used heirloom and roma tomatoes from my garden), garlic, water. Simmer all sauce contents until the beef can easily fall apart.
The Looseleaf Cookbook 