Name: Tuscan-Style Beef Ragu
Cook time: 10800 s
Total time: 10800 s
Yield: 3
Ingredients: For the Ragù:; to 0.75 lb pasta (I used shells; rigatoni or pappardelle work well too); ground beef; (28 oz) can San Marzano peeled tomatoes; dry bay leaves; sprigs fresh thyme; sprigs fresh rosemary; double concentrated tomato paste; dry red wine; olive oil or cooking oil; beef stock (11/2 for cooking, plus extra if the sauce gets too thick in the oven); carrots, finely chopped; yellow onion, finely chopped; celery ribs, finely chopped; About fresh basil leaves; Salt, to taste; Freshly ground black pepper, to taste; For Serving:; Fresh parsley, chopped; Red pepper flakes (optional); Drizzle of extra virgin olive oil (optional); Fresh basil, chopped (optional)

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