Ingredients
Serves 6 to 8
One 3 1/2- to 4-pound boneless beef chuck eye roast, pulled apart into 2 pieces, trimmed, and tied
Salt and freshly ground black pepper
1 tablespoon vegetable oil
4 ounces pancetta, cut into 1/4-inch cubes
2 medium onions, chopped medium
2 medium carrots, peeled and chopped medium
2 celery ribs, chopped medium
2 medium garlic cloves, minced (about 1 tablespoon)
2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary
1 tablespoon unbleached all-purpose flour
1 tablespoon tomato paste
1/2 teaspoon granulated sugar
One 750-ml bottle Barolo wine
One 14 1/2-ounce can diced tomatoes, drained
Preparation
