1. Sear the Beef in the pot in 2 tbsp oil until all sides are coated and browned.
2. Remove and add in finely diced carrot, onion, garlic and celery to the pot and sweat down for 2-3 minutes.
3. Add the beef back in, along with the tomato puree, chopped tomatoes, red wine, stock and seasonings.
4. Cover and let simmer for 1.5 - 2.5 hours until the meat is tender and pulls away with a fork (alternatively you could add all ingredients to a slow cooker and cook overnight for 8-10 hours)
5. Shred the beef with two forks in the sauce and allow to simmer to thicken the tomato sauce for 15-20 minutes.
6. Serve the beef with some cooked pappardelle or rigatoni pasta. Toss and serve with parmesan .
