INGREDIENTS
1
onion (chopped)
3
carrots (finely chopped)
1/2 cup
celery (chopped)
6
garlic cloves (minced)
2 tbsp
olive oil
2 lb
chuck roast (trimmed and cut into 4 inch pieces)
2 28 ounce cans
petit cut tomatoes
3 1/2 cups
beef broth
1 tsp
salt
1/4 tsp
red pepper flakes
1/4 cup
whiping cream
1 tsp
dried oregano
salt and pepper
1
pkg. penne pasta
1/3 cup
finely grated Parmesan cheese
2 tbsp
chopped fresh basil
1
spring of fresh rosemary