Any Pasta Lover NEEDS to Know How to Make this Sauce

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Turkey reduces fat content while pork can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Turn heat to medium and add 4 oz of medium diced pancetta to a large 10-quart Rondo pan.

Brown the pancetta for a few minutes, then reduce heat to low and stir frequently to render out fat.

Prepare 2 lbs of chuck roast and 2 lbs of beef shanks by cutting the chuck into 2 to 3-inch cubes and patting dry with a paper towel.

Season the beef with salt and freshly cracked pepper on both sides.

If time allows, dry brine the beef by seasoning and refrigerating uncovered for up to 24 hours.

Transfer the beef to the pan, spreading it out for a good sear. If needed, add a bit of olive oil.

After 3 to 4 minutes, flip the beef to brown the other side. Cook for an additional 8 minutes on medium heat.

Slice 6 large yellow onions in half, remove the peel, and julienne them. Split them into two bowls.

Remove the beef from the pan and set it aside on a plate. Add the first half of the onions to the pan, seasoning with salt.

Sauté the onions over medium heat for about 10 minutes until they start to brown, then reduce heat to low and cook for an additional 20 minutes, stirring occasionally and scraping the fond from the bottom.

Peel and small dice 2 medium-sized carrots and 2 ribs of celery. Save veggie scraps for stock.

Add the diced celery and carrots to the pan with the onions and sweat the veggies for about 10 minutes.

Add 2 tbsp of tomato paste to the vegetables and caramelize for 3 to 4 minutes until it turns rust color.

Add the seared beef and pancetta back to the pan along with 6-8 sprigs of fresh thyme, 10-12 torn basil leaves, and 10-12 cherry tomatoes.

Pour in 2 cups of dry white wine and cook over medium heat until reduced to about ½ cup.

Add the remaining onions, 1 cup of beef stock, and season with salt and pepper. Mix everything together.

Cover the pan and cook over low heat for at least 3 hours, stirring every 30 to 45 minutes.

After 3 hours, remove the lid and braise for another hour until the liquid is syrupy and the beef is tender.

Remove any unwanted fat and the beef shank bones, scraping out the marrow before discarding the bones.

Taste the sauce and adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens