Ingredients
Scale
- 1.5 lbs beef chuck stew meat, cut into 2-inch pieces
- 4 oz beef-based smoked deli meat, finely diced
- 3 lbs yellow onions, thinly sliced
- 1 large carrot, finely diced
- 2 small celery stalks, finely diced
- 0.5 cup white grape juice mixed with 1 tsp vinegar
- 2 dry bay leaves
- 1 lb large tubular pasta (ziti, rigatoni, or paccheri)
- Freshly grated Parmigianno-Reggiano for serving
- Kosher salt and freshly ground black pepper to taste
Instructions
- Pat beef dry and season generously with salt and pepper.
- In a Dutch oven over medium-high heat, crisp the smoked beef alternative until fat renders.
- Remove smoked beef and sear the chunks of beef chuck in the remaining fat until browned on all sides.
- Lower heat to medium, add carrots and celery, and sauté until softened.
- Deglaze the pot with the white grape juice and vinegar mixture, scraping up the browned bits.
- Return the beef and smoked meat to the pot along with the onions and bay leaves.
- Cover and simmer on low heat for 3 to 4 hours, stirring occasionally until the beef is fork-tender and the onions have collapsed into a jammy sauce.
- Cook pasta in salted boiling water until al dente.
- Combine pasta with the beef and onion sauce, tossing well to coat.
- Serve topped with freshly grated Parmigianno-Reggiano.
Notes
- Patience is key for this sauce; do not rush the onion caramelization process.
- If the sauce becomes too dry during the long simmer, add a splash of beef broth or water.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 20
- Cook Time: 240
- Category: Beef Pasta
- Method: Slow Cooking
- Cuisine: Italian