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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. chuck roast
- 3 tsp. kosher salt (divided)
- 3 Vidalia onions (thinly sliced)
- 3 cloves garlic (smashed and peeled)
- 1 stalk celery (finely diced)
- 1 carrot (peeled and finely diced)
- 6 tomato paste
- 1 1/2 cups red wine (such as pinot noir for stovetop method OR ½ cup red wine for slow cooker method)
- 1/4 cup grated Parmesan cheese
- 28 oz. crushed tomatoes
- pappardelle
- pasta
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