- 700g beef chuck roast, cut into square pieces
- 60g lard or 60ml olive oil
- 100g carrots, peeled and cut into small cubes
- 1,4kg onions, sliced
- 1 tablespoon tomato paste
- 240ml dry white wine
- 1 bay leaf
- 450g short tubular pasta
1. Season beef with salt and pepper and let it rest for at least 45minutes before cooking
2. On a dutch oven, heat lard or olive oil in medium-high heat. Add carrots and cook until softened, about 5 minutes. Add about 450g onions, season lightly with salt and cook until onions are softened but not brown, about 5 minutes.
3. Add tomato paste and 60ml white wine, stir and scrape bits of the sides of the pot. Reduce heat to medium-low and add beef on top of the layer of onions. Cover beef with remaining onions, add bay leaf, season with salt, cover with lid. Cook for about 1 hour on a gentle simmer, until onions are very soft and have released moisture, stirring occasionally to prevent food from sticking to the pot.
4. Open the lid slightly so that the pot isn't completely covered, and cook beef until it is very tender, about 1 hour 30 minutes.
5. Add 180ml white wine and let it simmer over medium-low heat and cook a further 15 minutes until beef is very tender and sauce thickened.
6. On a separate pan, add pasta to boiling water and cook until shy of al dente. Using a spider skimmer, transfer pasta to dutch oven along with 120ml of the cooked pasta water. Increase heat to medium-high.
7. Stirring rapidly, cook until sauce is thickened and coating pasta, about 1-2 minutes, adding more water from the boiled pasta if needed.
Happy cooking!
