Tender pulled beef ragu

Ingredients for 4 servings:

• 1.2 kg beef
• 2 tbsp olive oil
• 1 m.-sized onion(s)
• 1 m.-sized carrot(s)
• 5 cloves garlic
• 2 tsp thyme
• 1 bay leaf
• 3 tbsp tomato paste
• 150 ml red wine, dry
• 800 g tomato(s), finely chopped
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Preheat oven to 180°C (top/bottom heat). Cut the meat into approximately 6 equal pieces, season with salt and pepper on both sides. Brown in a pan with olive oil for approximately 8 minutes. Peel and chop the garlic. Dice the onion. Peel and dice the carrot. Remove the meat and keep warm in the oven in a roasting pan or a large, ovenproof casserole dish. In the same pan, brown the onion, carrot, garlic, and thyme. Add the bay leaf. Add the tomato paste to the pan and mix well. Deglaze with red wine and simmer for 7-8 minutes. Add the finely chopped tomatoes and bring to a boil. Season with salt and pepper to taste. Pour the sauce over the meat and spread evenly to coat the meat. Then braise everything in the oven at 180°C (top/bottom heat) for approximately 2 hours. Then shred the meat with a fork and mix everything well. Tagliatelle goes well with it.