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Ingredients
  • 2 tbsp. extra-virgin olive oil, divided
  • 2 lb. chuck roast, cut into 2" cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, thinly sliced
  • ½ tsp. fennel seeds
  • ¼ tsp. red pepper flakes
  • 2 tbsp. tomato paste
  • ¼ c. red wine
  • 1 (28 oz.) can whole peeled tomatoes
  • ¼ c. water
  • 3 sprigs thyme
  • 1 bay leaf
  • 2 tsp. balsamic vinegar
  • Parmesan, for serving
  • Freshly chopped parsley, for serving
Note: Ingredients may have been altered from the original.
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