Serves 8.
Ingredients
* 4 pounds rump or chuck beef roast
* 1 teaspoon salt plus more to taste
* 1/2 teaspoon black pepper
* 1/2 cup extra virgin olive oil
* 1 cup carrot, diced
* 1 cup celery stalk, diced
* 1 cup red onion, diced
* 2 garlic cloves, finely minced
* 2 Tbsp chopped fresh flat-leaf parsley
* 1 bay leaf
* 1 Tbsp finely chopped fresh sage
* 3 cups medium-bodied Italian red wine (Barbera is a good wine)
* 1 28-ounce can Italian plum tomatoes