INGREDIENTS
1 1/5 kgs
beef chuck roast
1 tbsp
salt
1 serving
bell pepper
3 tbsps
olive oil
3 cloves
garlic
1
onion
1 cup
carrots
1 cup
celery
800 gs
tomatoes
3 tbsps
tomato paste
2
beef bouillon cubes
1 cup
wine
1 1/2 cups
water
3/4 tsp
fresh thyme
3
dried bay leaves
1 lb
pappardelle
1 serving
parmigiano reggiano
1