Ingredients

The following ingredients have 8 Servings
  • 1 tbsp olive oil ((extra virgin))
  • 1 medium white onion ((or yellow onion - grated or finely diced))
  • 2 medium carrots ((grated))
  • 2 ribs celery ((finely diced))
  • 3 cloves garlic ((chopped))
  • 1 tsp fennel seeds ((ground))
  • 1 tsp crushed red pepper flakes
  • 4 oz tomato paste
  • 1 cup dry red wine ((optional - I use Pinot Noir))
  • 30 oz crushed tomatoes ((2 15 oz cans))
  • 1 tbsp beef bouillon ((better than bouillon brand suggested))
  • 2 lbs prime rib roast ((thin strips cut into 1-2 inch bites))
  • 2 bay leaves
  • each, salt & pepper ((to taste))

Instruction

  • Bring a large stockpot to medium heat with the tablespoon of olive oil. Once the oil is shimmering, add the onion, carrots, and celery. Saute for about 5 minutes, or until fragrant and the onion is softened.
  • Add the garlic, fennel seeds, and crushed red pepper flakes. Stir and continue to saute for an additional minute.
  • Add the tomato paste, stir, and cook for 1-2 minutes or until the paste starts to darken to a deeper red color.
  • Add the red wine and deglaze the pan, stir the red wine in until well combined while scraping any bits from the bottom of the pan.
  • Add the remaining ingredients: crushed tomatoes, beef bouillon, leftover prime rib roast, and bay leaves. Stir and season to taste with salt and pepper.
  • Reduce the heat to low and simmer for 45-50 minutes, stirring occasionally. Once the beef is tender and pulls apart easily, remove the bay leaf and serve over cooked pasta. Garnish with fresh chopped parsley and grated parmesan cheese.