INGREDIENTS
2
lbs Chuck, roast
1
large bunch Basil
2
Bay leaves
6 cloves
Garlic
1
Onion, medium
3
sprigs Thyme, fresh
1 1/2 28 ounce cans
Tomato
1 1/8 cups
Beef broth
2 tbsp
Tomato paste
2 tbsp
Balsamic vinegar
1
Pappardelle
3/4 tsp
Red pepper flakes
1
Salt
1 tsp
Sugar
1 tbsp
Olive oil