Directions

1. Preheat oven 350°. Heat olive oil in large oven-safe saucepot over medium high heat. Season meat with salt and pepper, if desired. Add meat, cook until brown, about 5 minutes. Stir in carrots, fennel, and onions. Cook 5 minutes, stirring occasionally, until vegetables have softened. Stir in Bertolli® Riserva Asiago Cheese with Artichokes Sauce and crushed red pepper. Cover with tight-fitting lid or foil. Bake 2 hours or until meat easily shreds with a fork.
2. Shred beef with fork or use a potato masher. Toss beef, Sauce, 1 cup pasta cooking liquid, and parsley with cooked pasta. Garnish with additional parsley leaves and shredded Parmesan if desired.
3. Slow Cooker Variation: Combine beef, carrots, fennel, onion and Bertolli® Gold Label Imported Asiago Cheese with Artichokes Sauce in slow cooker. Cook HIGH 4-6 hours or LOW 8-10 hours, until thoroughly cooked and beef shreds with a fork.