Ingredients
Scale
- 3 lbs. onions, sliced very thin
- 1 carrots, minced fine
- 2 stalks of celery, minced fine
- 2-pound chuck roast, bone-in
- 1/2 pound pancetta, cubed
- 1 bottle of dry white wine
- 2 bay leaves
- 1/4 teaspoon fresh thyme leaves
- 1 ½ teaspoons salt
- 2 teaspoons freshly ground black pepper
- Zest of 1 lemon (no pith)
- Juice of 2 lemons
- 1/2 cup olive oil
Instructions
- Add olive oil to a large pot. When hot, add cubed pancetta, Saute until the edges are slightly golden. Add onions, carrots, and celery. Lower the heat and let the mixture cook until the onions are translucent. Stir occasionally.
- Add half the wine, bay leaves, thyme, and lemon zest—season with salt and pepper. Stir to combine. Nestle the chuck roast into the mixture so that it is submerged.
- Cover and let simmer over very low flame for about 3 hours. Stir occasionally. Add wine if the liquid evaporates and the mixture looks too dry. When the meat is fork-tender, remove it from the pot and set it aside. Let the onion mixture continue to cook until it has jam consistency. Add lemon juice. Turn up the flame. Stirring frequently, caramelize the mix to a deeper golden brown. Lower the flame.
- Pull the beef into bite-size chunks with a fork. Add to mixture and let warm again slowly. Taste the sauce: you can add salt, pepper, or a little extra lemon juice to taste.
- Toss with al dente ziti or rigatoni cooked in well-salted water. Sprinkle with freshly grated pecorino cheese.
Notes
Hint: If you prepare the sauce the day before your meal. and let it sit overnight in the refrigerator, it is even better.