Easy Italian Recipes

 MAKES 8 SERVINGS

- 1 beef pot roast, about 4 Ib (2 kg)
- 2 cloves garlic, thinly sliced
- 2 oz (60 g) thick-cut pancetta, chopped
- 3 tablespoons olive oil
- Sea salt and freshly ground pepper
- 1 cup (8 fl oz/250 ml) Barolo or other dry red wine
- 6 red onions, thinly sliced
- 2 carrots, chopped
- 1 celery stalk, sliced
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley
- 2 cups (16 fI oz/500 ml) beef stock
- 2 cups (12 oz/375 g) canned plum (Roma) tornato purée

In Piedmont, pot roast tender enough to cut with a fork is a common cool-weather dish. The plentiful onion gravy in which the beef simmers is also excellent over soft polenta or mashed potatoes. Use a fine Barolo for cooking, and serve the same wine with the meal. A similar dish is served in Tuscany, where a Chianti or Brunello di Montalcino is used. 

Make small slits about 1/2 inch (12 mm) deep ali over the roast. Insert some of the garlic and pancetta into each slit.
In a Dutch oven or other large, heavy pot over medium heat, warm the olive oil. Add the beef and brown well on ali sides, about 15 minutes. Using a large spoon, spoon off as much fat as possible, then season the beef with salt and pepper.
Add the wine and cook over medium heat until most of the liquid evaporates, about 2 minutes.

Add the onions, carrots, celery, parsley, stock, and tomato purée, cover partially, and bring to a simmer. Reduce the heat to low and cook the meat, turning occasionally, until tender, about 3 hours.

Transfer the meat to a warmed plate and cover to keep warm. Using a slotted spoon, lift out the solids from the pot juices and piace in a food processor or blender. Puree until smooth. Return the purée to the liquid in the pot and reheat gently. If the gravy is too thin, raise the heat and boil to reduce it slightly. Taste and adjust the seasoning.
Slice the beef and arrange on a warmed platter. Spoon some of the sauce on top, and pass the remaining sauce at the table.
Serve at once.

Buon appetito !