Ingredients
- 2 1/2 pounds Yellow Onions
- 2 Celery Stalk
- 1 Carrot
- 4 ounces Pancetta, small dice
- 1 tbsp Olive Oil
- 1 pound Chuck Beef, large cubed
- 1 cup White Wine
- 1/4 tsp Kosher Salt
- Freshly Ground Black Pepper
- 8 ounces Gluten Free Pasta
Instructions
- Roughly chop onions, carrot & celery and place them in batches in a food processor
- Pulse several times until the vegetables are equally finely chopped, then set aside
- Generously season beef cubes with salt and pepper
- Warm a medium crock pot over medium heat
- Add pancetta to the pot and sauté until crispy, around 8 minutes
- Transfer pancetta to a separate dish and set aside
- Add olive oil to the crock pot and increase heat to medium-high
- Working in batches if necessary, brown beef cubes on all sides in the oil and pancetta fat
- Remove beef from crock pot snd set aside
- Add minced onions, carrot and celery to the crock pot, stirring frequently for 7 minutes to help deglaze the pan and soften the vegetables while preventing them from burning
- Return pancetta and beef to the pot, nestling the beef cubes into the mirepoix
- Add wine to the pot and add water if necessary to just cover the beef
- Bring to a gentle boil, reduce heat to low, cover well and simmer for 4 hours
- Remove beef from the pot and set aside for use in a different recipe
- Increase heat to medium and reduce the liquid, stirring occasionally for around 40 minutes until the sauce begins to thicken, using a mesh splatter shield to avoid a mess in between stirring
- Reduce heat to medium-low add salt & pepper, then cover and let the sauce simmer for at least an hour, two if possible, until the onions are fully caramelized
- If time permits, you can set the heat to low and let simmer, covered for an additional 2 to 4 hours in order to completely caramelize the onions and develop an incredibly dark and rich texture to create an unforgettable version of this sauce
- Reduce heat to low and cover until ready to serve
- Cook gluten free pasta al dente according to instructions
- Drain but do not rinse the pasta, then fold penne into the sauce, tossing to gently coat all the noodles, serve immediately, because you’ve waited long enough haven’t you!
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.