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Ingredients
  • 3 pounds rump roast
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • One 28-ounce can tomato product (I'm using crushed tomatoes)
  • 1 cup liquid (I'm using water)
  • 2 bay leaves
  • 1 pound dry pasta (I'm using shells)
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