Asiago Beef & Carrot Ragout

Ingredients

• 2 tablespoons Bertolli^® Extra Virgin Olive Oil Rich Taste
• 2 pounds boneless beef chuck roast, trimmed, cut into 1-1/2 inch chunks
• 2 medium carrots, chopped (about 1 cup)
• 1 medium fennel bulb, chopped (about 1 cup)
• 1 large onion, chopped (about 1-1/2 cups)
• 1 jar (24 ounces) Bertolli^® Olive Oil & Garlic Sauce
• 1/8 teaspoon crushed red pepper (optional)
• 1/4 cup chopped fresh parsley or thinly sliced basil leaves
• 1 pound pappardelle pasta (or your favorite wide pasta) prepared as directed on package and reserving 1 cup pasta water