This Pasta alla Genovese from the original recipe from chef Anthony however I added thyme, garlic and adjusted the amounts of pancetta, onions etc.
I used about 1kg to 1.kg of the beef roast…cut it into 3 pieces.
300 to 400g pancetta…diced
3 to 4 brown onions
2 carrots depending on the size of them. If very large just 1…peeled and diced.
2 to 3 celery ribs diced.
1 tablespoon of tomato paste
1 cup of dry white wine ( I substitute apple cider vinegar for the wine.)
Olive oil as needed
2 cups of chicken stock
Pepper to taste
Bay leaf…usually throw a couple of them in
Couple of cloves of garlic…
Preheat the oven to 160 degrees Celsius. Sear the beef and pancetta together in a frypan with a little olive oil. Remove from pan. Then sear the onions, carrot, celery, garlic and tomato paste in the rendered fat from the meat, adding more oil if required. Add the wine, thyme and seasoning to the pan and simmer until wine reduced by half. Then put ingredients plus meat into a casserole dish. Cover the meat with chicken stock. Cook in the oven for about 3 to 3 and ½ hours. Keep the chicken stock on hand in case you need any more so the sauce does not dry out. When it is ready the meat will be easy to shred with a fork. I shred the meat and serve it with pasta such as rigatoni pasta and some parmesan cheese…optional. Also goes well in sub sandwiches with salad. ..Enjoy. Julie