Step 1

Season the chuck roast cubes with the salt and the pepper.

Step 2

In a large stock pot over medium heat, heat 1 tablespoon of the olive oil.

Step 3

Add the seasoned roast cubes to the oil, in batches, and sear until they are browned on all sides, about 10 minutes per batch.

Step 4

Transfer the cooked roast cubes to a clean plate and set them aside.

Step 5

In the same pot over medium heat, add the remaining olive oil and the onion and cook until it is soft, about 6 minutes.

Step 6

Add the garlic, the fennel seeds, and the red pepper flakes to the onion and cook until they are fragrant, about 1 minute.

Step 7

Add the tomato paste to the onion mixture and cook until it darkens in color, about 1-2 minutes.

Step 8

Add the red wine to the onion mixture to deglaze pot, scraping any of the browned bits from the bottom with a wooden spoon.

Step 9

Add the peeled tomatoes and their juices, the water, the thyme sprigs, the bay leaf, the balsamic vinegar, the cooked roast cubes, the salt, and the pepper to the onion mixture and stir to combine.

Step 10

Reduce the heat to low and cover the pot. Simmer the sauce, stirring occasionally, until the roast cubes shred easily and have reached an internal temperature of at least 145 degrees F, about 2 hours-2 hours 30 minutes.

Step 11

Transfer the pot from the heat and use a wooden spoon to break up the tomatoes and the meat.

Step 12

Remove and discard the thyme sprigs and the bay leaf.

Step 13

Serve the sauce over the spaghetti, topped with the parmesan and the parsley.