Step 1

Heat oven to 350°F. Heat oil in Dutch oven or large oven-safe saucepan on medium-high heat. Season meat with salt and ground black pepper; add to pot. Cook 5 min., turning to brown all sides. Stir in vegetables. Cook 5 min. or until vegetables are softened, stirring occasionally. Stir in sauce and red pepper. Cover with tight-fitting lid or foil.

Step 2

Bake 2 hours or until meat is fork-tender. Shred meat with 2 forks. Toss meat and sauce mixture with herbs, pasta and 1 cup reserved pasta cooking liquid. Garnish with additional parsley and shredded Parmesan, if desired.

Step 3

Slow Cooker Variation: Omit oil. Combine all ingredients except pasta in slow cooker. Cook on HIGH 4-6 hours or on LOW 8-10 hours, until vegetables are tender and beef shreds with a fork.