Serves: 6
Total Calories: 254

3 tablespoons olive oil
1 boneless beef chuck or bottom round roast (about 31/2 pounds)
2 ounces Italian bacon (pancetta), chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 cup dry red wine, such as Barolo
2 cups peeled, seeded and chopped tomatoes
2 cups homemade Meat Broth or store-bought meat broth
2 carrots, sliced
1 rib celery, sliced
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper

1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Add the beef and brown it well on all sides, about 20 minutes. Season to taste with salt and pepper. Transfer to a plate.

2 Spoon off all but two tablespoons of the fat. Add the pancetta, onion, and garlic to the pot. Cook, stirring frequently, until tender, about 10 minutes. Add the wine and bring it to a simmer.

3 Add the tomatoes, broth, carrots, celery, and parsley. Cover the pan and bring the liquid to a simmer. Cook at a simmer, turning the meat occasionally, 21/2 to 3 hours, or until it is tender when pierced with a fork.

4 Transfer the meat to a plate. Cover and keep warm. If the liquid in the pot seems too thin, raise the heat and boil until slightly reduced. Taste the sauce and adjust for seasoning. Slice the beef and serve it hot with the sauce.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 254
Calories from Fat: 111

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