Place the beef, water, red wine, and garlic in a heavy sauce pan with a tight-fitting lid. Bring to a simmer, cover the pan and cook over low heat for about 2 hours or until beef shreds easily with a fork. Add more water to the pan if it begins to dry out; you want at least an inch of liquid left in the pan. Remove the beef to a platter to cool, reserving liquid in pan. When the beef is cool enough to handle, shred thoroughly.

Return to the pan and add the Fresh Tomato Sauce and 1 cup of the chicken stock. Stir to combine, and add more chicken broth if it's not "saucy". Taste for salt and pepper. Bring to a low simmer, cover, and cook gently for 1 hour, stirring often, adding more broth if necessary.

Remove from heat and stir in the cheese and cream. Serve over cooked pasta of choice; cheese-stuffed ravioli makes this decadent.