Pasta al Ragù

1 beef rump roast (about 3 pounds)
Coarse salt and freshly ground pepper
2 Tbs. olive oil
3 medium onions, sliced
5 garlic cloves, thinly sliced
1 lb. mushrooms, if desired
3 carrots, diced, if desired
1 Tbs. oregano
1 can (28 oz.) whole peeled plum tomatoes with juice
2-3 cups dry red wine
1/2 teaspoon red-pepper flakes
In a pot big enough to accomodate all ingredients, brown the meat with 1 Tbs. oil. Deglaze the pan with some red wine, then sautee the vegetables in remaining olive oil until soft, add the oregano and red pepper flakes. Put the meat back in the pot, add the wine, cover and cook over the lowest heat until meat is falling off the bone, about 2 hours. Pull the meat out, shred it, discarding fat and bone--add it back into the sauce.
This can be served with pasta--something that the shredded meat and slow cooked vegetables can cling to is best--penne or campanelle. The sauce makes enough for about 2 lb. of pasta. This is a great cold winter night dinner--it is warm and hearty. I have been eating leftovers of it at my desk at work, and the flavors conjur up warm fire places and cozy chairs--which is quite a stretch from where I am. It is that good.
As an aside, if you have any of the chipotle pot roast left over, you can substitue that for the meat--delicious.