Cube your beef and pat dry with a paper towel. Season well with salt and pepper. Brown in a large sauté pan with olive oil. Make sure the beef is browned on all sides. This step is crucial for developing flavor, so take your time.

Once beef is browned, remove it and set aside. Add diced guanciale or pancetta to pan, and let it render in the beef fat. Once crisped and golden brown, remove from pan and set aside with the beef.

Remove any excess fat from the pan leaving at least 2-3 tablespoons to cook vegetables.

Add sliced onions. Season with salt and sauté until soft and translucent.

Add in grated carrots and celery. Sauté with onions another 5 minutes.

Pour in 1/2 cup white wine, scraping brown bits from the bottom of the pan.

Return meat to the pan and nestle into sautéed vegetables. Add in bay leaf.

Cover and simmer on stovetop for a minimum of 3 hours. You’ll know the meat has cooked long enough when it easily shreds. It should be practically falling apart. Alternatives cooking methods: Oven method: Cook at 300°F, tightly covered. Stir every 20-20 minutes making sure sauce does not burn. Pressure cooker: 40 minutes, with a natural release. You will need to reduce final sauce more at then end since there will be less evaporation during the cooking time. Y

To finish sauce, remove beef and add in remaining 1/2 cup white wine. Let sauce simmer for another 20 minutes.

While sauce is simmering, shred your beef.

Return beef to pan, simmer until sauce thickens. Taste and adjust seasoning as needed. It should be a thick sauce, not at all soupy. You want it to cling to your pasta.

To serve: Toss with pasta of choice, adding a splash of pasta water for a silky sauce. Top with freshly grated Parmesan and eat up!