Season the shoulder roast on all sides with salt and pepper and set aside.
In a large pan, heat 2 tablespoons of olive oil and saute beef on both sides until golden brown.
Add the browned beef to a slow cooker with Rao’s Homemade® Roasted Garlic Sauce and slow cook on high heat for 3 to 4 hours or until extremely tender. Shred beef and keep warm.
Bring a large pot of water to a boil and season it with salt. Add in the Rao’s Homemade® Linguine and cook for 10 to 12 minutes or until the noodles are al dente or slightly crunchy.
Drain the pasta in a colander and toss in the shredded beef ragu sauce. Serve with optional garnish of parmesan cheese and fresh basil.