2 1/2lb Chuck or eye round roast
1 celery stalk
3lbs yellow onions
1 bay leaf
1 tbsp tomato paste
1 cup white wine (separated 1/4 cup, 3/4 cup)
Handful cherry or grape tomatoes (optional)
Salt & Pepper to taste
Chop carrots and celery and thinly slice the onions.
To a Dutch oven or a large pot, add 2 tbsp of olive oil, carrot, celery, and some of the onion. Sauté for a few minutes and then add in tomato paste and 1/4 cup of white wine (I’m using Pinot Grigio). Season with salt and pepper to taste.
Season the beef with salt and pepper.
Add the meat on top of the sautéed onions and then add the rest of the onions on top of the meat. Season with salt and pepper to taste.
Lower the heat to medium low and cover. Stirring occasionally to make sure it’s not sticking on the bottom. Cook for 1 1/2 to 2 hours or until the meat is fork tender.
Remove the meat, break it up and set it aside. At this point, you should also remove the bay leaf.
To the sauce, add more white wine, cherry or grape tomatoes, and cook uncovered for 15 to 20 minutes until the sauce is slightly thickened and the tomatoes are cooked. During the last five minutes, add the beef back in.
Boil your pasta of choice to al dente and add it directly to the sauce. Stir to combine and coat the pasta in the sauce.