For the beef
3-4 pound chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
Flour for coating meat
2 tablespoons olive oil
For the sauce
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 bell pepper, diced (1 cup)
1 onion, diced (1 cup)
1 tablespoon dried Italian seasoning
3 tablespoons tomato paste
1 cup medium-bodied Italian red wine
2 cups low sodium beef broth
Two 28-ounce containers of chopped Italian tomatoes
1 bay leaf
1 lb. pasta
Trim most of the outside fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper and lightly rub with all-purpose flour.
Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, but not smoking, add the roast and brown on all sides, 10-12 minutes. Transfer the meat to a platter.
Reduce the heat to medium and heat 1 tablespoon olive oil. Add the vegetables and cook, stirring occasionally, for 10-12 minutes. Add the tomato paste and seasoning and stir for about 1 minute.
Add the wine and stir to incorporate the vegetables. Add the beef stock, the tomatoes, the bay leaf, and the roast with any juices accumulated on the plate. Bring to a boil.
Cover the pot, reduce the heat, and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender about 4 hours. (You can also put the pot into a 300°F oven and turn the roast every hour.)
Boil the water for the pasta.
Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes. Taste and adjust sauce seasoning, remove bay leaf, and keep the sauce hot.
Cook the pasta.
Cut the meat into thick slices and place them in a deep serving dish. Spoon some of the sauce over the meat and reserve the rest to add to the cooked pasta.
Toss the pasta with the remaining sauce and serve with the roast.