Beefy Beef Ragu

Step 1 -In a large stock pot over medium heat, heat 1 tablespoon of the oil.

Step 2 -Season the chuck roast with the salt and the pepper.

Step 3 -Sear the seasoned chuck roast, in batches if needed, until browned on all sides, about 10 minutes.

Step 4 -Transfer the seared chuck roast to a large bowl.

Step 5 -Heat the remaining oil in the same pot, still over medium heat.

Step 6 -Add the onion to the oil and cook until soft, about 6 minutes.

Step 7 -Add the garlic, the fennel seeds, and the red pepper flakes to the softened onion, and cook until fragrant, about 1 minute.

Step 8 -Add the tomato paste to the onion mixture and cook until it is darkened in color, about 1-2 minutes.

Step 9 -Deglaze the darkened sauce by adding the wine, scraping any brown bits up at the bottom of the pot with a wooden spoon.

Step 10 -Add the tomatoes, the water, the thyme, the bay leaf, the balsamic vinegar, and the seared chuck roast to the skillet and season with the salt and the pepper.

Step 11 -Stir to combine the mixture and reduce the heat to low.

Step 12 -Cover and simmer, stirring occasionally, until the meat easily shreds and an instant thermometer inserted in the center reads at least 145 degrees F, about 2 hours-2 hours 30 minutes.

Step 13 -Use a wooden spoon to break up the tomatoes and the meat.

Step 14 -Discard the bay leaf from the mixture.

Step 15 -Serve with your favorite pasta and sprinkle with the parmesan and the parsley.