Braised Beef with Tomato Sauce

Preheat oven to 225°F. Roughly chop the onion, carrots, celery, garlic and bell pepper, then place all of these ingredients in a food processor. Pulse until all ingredients are minced and form a paste-like consistency.

In a large Dutch oven over medium-high heat, heat olive oil. Add vegetable mixture along with two 3-finger pinches of Kosher salt. Cook for about 10 minutes or until vegetables are browned, scraping up the brown bits from the bottom of the pan continuously with a wooden spoon.

Stir in the tomato paste and continue to cook for 5 minutes. Generously season each side of the beef with salt and pepper then add the beef into the Dutch oven and brown each side for about a minute. Continue to scrape bits from the bottom of the pan.

Add the red wine and scrape bits from the bottom of the pan vigorously. Add tomatoes with the sauce from the can and continue to stir and scrape the bottom of the pan. Crush the tomatoes with the wooden spoon.

Add bay leaves and a cup of water and stir, coating the beef well with the liquid. The liquid should come about halfway up the side of the beef.

Cover the Dutch oven with a lid and place in the oven for at least 4 hours or until beef pulls easily away from itself with a fork. Then remove the Dutch oven from the oven.

Remove beef from the Dutch oven, place on a cutting board and shred it into small pieces with two forks. Return shredded beef to the tomato sauce and add cooked pasta. Stir until well combined.

Serve in pasta bowls and enjoy!