Serves 10
Prep Time: 30
Cook Time: 2.5

Ingredients

1.5lb Chuck Roast

Salt & Pepper

2tbsp Olive Oil

1 Cup Diced Pancetta 

1 Cup Diced Onion

1 Cup Diced Celery

1 Cup Diced Carrots

4 Cups Tomato Sauce

2 Bay Leaves

1 Cinnamon Stick

1/2tsp Red Pepper Flakes

1. First prepare the chuck roast by cutting it into large cubes and trimming away as much of the fat as possible and seasoning it with salt & pepper. 
2. Preheat the oven to 350.
3. In a 3.5oz braising pan heat 2tbsp olive oil on medium-high and brown the meat on each side. About 2-3 minutes each side. Remove from the pan, place on a paper towel lined plate, and set aside. 
4. Reduce heat to medium-low, add the pancetta, and render the fat from the pancetta. 
5. Once the fat is rendered and the pancetta looks a caramel brown add the onions, celery, and carrots. Season with salt and pepper. Stir and sauté until onions are fragrant and then add the garlic stirring until well mixed. 
6. Return meat to the pan nestling it in the sauté mixture. Add bay leaves, cinnamon stick, red pepper flakes, and then pour tomato sauce on top.
7. Place the lid on top of the pan and place in the oven until the meat is tender and falling apart. About  2.5 hours. Check every hour. 
8. The last 30 minutes remove the lid from the pan to finish cooking. This will concentrate the flavor. 
9. Remove from the oven and using a fork break apart the meat and mix into the sauce. 
10. Sauce is best served with al dente rigatoni and a sprinkle of grated parmesan!