INGREDIENTS
1
beef roast
3
Bay leaves
1 cup
Carrots
1 cup
Celery
3 cloves
Garlic
1 cup
Onion
1/2 tsp
Oregano, dried
1/2 tsp
Thyme, dried
1 28 ounce can
Tomatoes
2 1/2 cups
Beef broth
1 6 ounce can
Tomato paste
1/2 tsp
Pepper
1 tsp
Salt
1 tsp
Sugar
1 tbsp
Olive oil
1
Papparadelle noodles and grated parmesan cheese