Beef:

• 2.5 – 3 lbs boneless beef chuck roast, trimmed and cubed

Aromatics:

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 large carrots, finely chopped
• 2 celery stalks, finely chopped
• 4–6 cloves garlic, minced

Sauce and Seasoning:

• 1/4 cup tomato paste
• 1 cup dry red wine
• 1 can crushed San Marzano tomatoes
• 1 can diced tomatoes
• 1 cup beef broth
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Optional: Red pepper flakes

Serving Suggestions:

• Cooked pasta
• Fresh Parmesan cheese
• Fresh basil or parsley