Ingredients:
2.5-3 lbs chuck roast, cut into medium size pieces
Salt and freshly ground black pepper
1/4 cup olive oil
1 large sweet onion, chopped
4 cloves of garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 tablespoon all purpose flour
2 tablespoons tomato paste
1/4 cup balsamic vinegar
2 cups red wine (I used a decent Chianti)
1 (28oz) can crushed tomatoes (San Marzano is best!)
1 Parmesan Rind (optional, but good if you have one)
2 cups beef stock
Rosemary
A little sage
2 tsp thyme
1 bay 2 bay leaves
2 tsps of Italian Seasoning (*See NOTES)
Optional 1 tbsp of melted butter and 1 tbsp of flour. (Beurre Manié) If the sauce needs to be thickened
Grated Parmigiano Reggiano to serve
Dash of Nutmeg to finish on plate
Directions:
Preheat oven to 325 degrees. (*See NOTES)
Dry brine the beef and leave in the fridge uncovered for at least a few hours.
Season with pepper
Heat the olive oil Dutch oven over medium high heat. When the oil is sizzling hot, brown the meat on all sides, about 5 minutes, working in batches if necessary. Remove the beef from the pot and put on a plate.
Reduce heat to medium. Add the onion and garlic to the same pot and sauté until fragrant and beginning to brown, about 2 minutes. Add the carrot and the celery and sauté until the vegetables are softened, about 5 minutes. Add the Thyme, Rosemary and Sage. Let the spices bloom.
Add the flour and the tomato paste, stir and cook for a minute to get rid of the raw flour taste. Then add the balsamic vinegar and cook, scrapping the bits off the bottom of the pot with a wooden spoon, until almost all gone, about 5 minutes.
Add the optional Parmesan Rind. Add the bay leaves. Add the red wine and simmer until reduced by half.
When the wine has reduced, add back the browned beef. Add the crushed tomatoes and the beef stock. Bring the liquid to a simmer over medium high heat. Then, cover the dutch oven and transfer to the preheated oven. Cook for 3 hours or until the beef is very tender.
If the sauce is too liquidy at the end of the 3 hour cooking period, remove the beef and bring the liquid to the stovetop, over medium heat, to simmer until thickened to your likings.
Shred the meat into smaller pieces and return to the pot with the sauce. Taste for seasoning and adjust salt and pepper if necessary.
Optional, Thicken with 1 tbsp of melted and 1 tbsp of flour mixed together. (Beurre Manié)
Serve over Pasta of your choice. Sprinkle a dash of Nutmeg on top.
Liberally sprinkle Parmesan Reggiano
NOTES:
1. Oven temperatures vary. My oven runs a little hot so I checked about an 45 minutes in. The Sauce was at a rolling boil. I lowered the oven temperature to 300°. That was a little too low so I tried 305°, still a little too low, so I settled for 310° which seemed to be the magic number.
2. At the 2 1/2 hour mark, I tasted. It needed a little something so I added about 2 tsps of Italian Seasoning.
3. Of course if you have fresh herbs, all the better. I used what I had.
4. If your sauce tastes slightly acidic. Throw in a splash of heavy cream, half and half or whole milk. That should cut the sharp taste. (if there is one)
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