- 1
Preparation
Step 1
I sharpened my knife, in silence. I chopped and stirred and stewed. And produced, at dinner hour, a hunk of meat which, in taste and texture, resembled a cinder block. Apparently: No.
Season meat generously with salt and pepper. Heat olive oil in a Dutch oven over medium heat. Brown meat, about 2 minutes per side. Lift out and set aside.
Add carrot, onion, celery and garlic to the pot. Cook, stirring, until softened, about 10 minutes. Add broth, wine, tomato paste, reserved mushrooms, bay leaves and thyme. Bring to a boil. Return meat to the pot. Liquid should come about 2/3 the way up the sides of the roast. Cover.
Remove meat from pot. Shred. Discard any fat. Discard bay leaves and thyme sprig. Stir shredded meat into sauce and keep warm over low heat.
Boil:
Heat a large pot of salted water. Cook noodles until tender but firm. Drain. Add noodles to meat and sauce. Toss gently. Enjoy.