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1 lb Chuck Roast 1/4 lb Guanciale or Pancetta 4 Onions - thinly sliced 1 Carrot - grated 1 Celery Stalk - grated 1 cup White Wine 1 Bay Leaf
Cube and dry beef, season with salt and pepper, and brown in olive oil until deeply golden. Set aside. Cook guanciale or pancetta in the fat until crisp. Remove and set aside.
BROWN BEEF
Leave about 2-3 tablespoons of fat in the pan and cook sliced onions until soft and translucent. Be sure to season with salt.
COOK ONIONS
Add grated carrots and celery to the onions and cook 5 mins. Add white wine, scraping up brown bits. Return meat to pan with a bay leaf.
ADD CARROTS AND CELERY
Cover and let everything simmer for a minimum of 3 hours. You’ll know you’re getting close when the meat easily shreds. You want it to be practically falling apart.
COVER AND SIMMER
Remove beef, add remaining wine, and simmer for 20+ minutes to thicken. Shred beef, return to pan, and adjust seasoning.
SHRED BEEF
Toss with your pasta of choice, and be sure to add a splash of pasta cooking water to get a silky sauce. Top with lots of freshly grated Parmesan cheese and eat up!
TOSS WITH PASTA
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