Step 1

Liberally salt and pepper the outside of the chuck roast. In a dutch oven, on high heat, sear the roast in olive oil until all sides are browned. Remove the roast and set it aside.

Step 2

Lower the heat to medium, add the pancetta, onion, carrot, celery to the pot. Add the white wine and stir, scraping up the brown bits on the bottom of the pot.

Step 3

Return the beef to the pot, nestling it into the onion and veggies. Add the parmesan rind and bay leaf. Simmer, covered on medium heat.

Step 4

Occasionally, stir the beef and veggie mixture to ensure nothing is sticking to the bottom of the pot.

Step 5

After three hours, check for tenderness and begin to pull the roast apart. Continue to simmer, uncovered until the meat is literally falling apart and the sauce is thickened.

Step 6

While the sauce is finishing cooking, cook your pasta of choice according to package instruction.

Step 7

Toss the cooked, drained pasta with the beef and onion ragù.

Step 8

Garnish with parmesan cheese, fresh ground pepper, and enjoy!