INGREDIENTS
2 lb
pot roast, beef shanks or short ribs
Salt and pepper
3 tbsp
extra virgin olive oil
1 1/2 cups
chopped onion
2 tbsp
minced garlic
1 28 ounce can
crushed tomatoes
1 15 ounce can
tomato sauce
1/3 cup
red wine
1 cup
chicken stock
2 tbsp
Italian seasoning and herbs
2 tbsp
granulated sugar
1/2 tsp
crushed red pepper flakes
1 lb
rigatoni pasta
Garnish: chopped parsley and parmesan cheese