DIRECTIONS
In large saucepan over medium heat, heat olive oil. Add carrot, celery and onion. Cook 6 to 8 minutes or until soft and translucent. Stir in garlic. Cook 2 minutes. Add red wine. Cook 3 to 4 minutes or until reduced by half.
Stir in tomato paste. Add marinara sauce. Simmer 10 minutes. Stir in shredded beef and juices. Cook 5 minutes or until heated through. Add pasta to pan and toss together or serve ragu over cooked pasta.
Serve with Parmesan cheese and parsley.