Optional garnish suggestions:
fresh basil chiffonade and/or freshly grated parmesan cheese
Heat oven to 300°.
Heat a large oven-proof 5 quart Dutch oven (with a tight-fitting lid) over a medium heat on the stove. Coat the bottom with a layer of olive oil. Add the onion and saute until soft, about five minutes and then add the garlic, carrot and celery and saute for another few minutes. Stir in the tomato sauce and tomato paste. Remove from heat, then add the wine, rosemary, basil, parsley, one bay leaf, salt and pepper. Stir well, then place the whole brisket into the pot, pushing it down into the pot until it is well-covered with the sauce. Bake, covered, for four hours at 300°.
Remove the pot from the oven. Carefully remove the brisket to a cutting board and let rest for about thirty minutes. Slice the brisket length-wise into four strips and use two forks to shred the meat. Return the shredded beef back into the sauce and stir well.
Toss with hot pasta and serve. Garnish with fresh basil and/or shredded parmesan cheese.
OPTIONAL DO-AHEAD: After shredding the beef and returning it to the sauce, cover, and refrigerate over-night, or up to two days. Reheat on the stove and serve tossed with hot pasta.
Serves 6 to 8.
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