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1
Preheat oven to 225 degrees F. Roughly chop the onion, carrots, celery, garlic and bell pepper, then place all of these ingredients in a food processor.
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2
Pulse until all ingredients are minced and form a paste-like consistency.
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3
In a large Dutch oven over medium-high heat, heat olive oil.
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4
Add vegetable mixture along with two 3-finger pinches of Kosher salt.
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5
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.
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6
Stir in the tomato paste and continue to cook for 5 minutes.
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7
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.
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8
Continue to scrape bits from the bottom of the pan.
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9
Add the red wine and scrape bits from the bottom of the pan vigorously.
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10
Add tomatoes with the sauce from the can and continue to stir and scrape the bottom of the pan.
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11
Crush the tomatoes with the wooden spoon.
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12
Add bay leaves and a cup of water and stir, coating the beef well with the liquid.
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13
The liquid should come about halfway up the side of the beef.
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14
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.
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15
Then remove the Dutch oven from the oven.
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16
Remove beef from the Dutch oven, place on a cutting board and shred it into small pieces with two forks.
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17
Return shredded beef to the tomato sauce and add cooked pasta.
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18
Stir until well combined.
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19
Serve in pasta bowls and enjoy!
