Optional: Pat the chuck roast down on all sides with a paper towel. Transfer it to a rack over a sheet tray and generously season it on all sides with coarse salt and freshly cracked pepper. You will use approximately 1 tablespoon of salt in total. Place it uncovered in the fridge for 12 hours and up to 48 hours to dry brine. If you don’t do this, simply season with salt and pepper before searing.

When you’re ready to cook, add the pancetta to a large rondeau or enameled pot over low to medium heat and cook until they are crispy. Then, using a slotted spoon, remove the lardons and set them aside. Leave the rendered fat in the pan.

Turn the heat to medium-high and once it begins to smoke, place the dry-brined beef chuck roast in the pan and sear for 3 to 4 minutes on all sides or until it is well browned. Set the roast to the sides.

Add the onions to the pot, gently season with salt to help draw out moisture, and sauté over medium heat for 5 minutes. Then turn the heat down to low and cook, stirring occasionally, for 10 minutes or until well browned.

Stir in the minced celery and carrots and cook over low-medium heat for 10 to 15 minutes while occasionally stirring or until they start to brown on the edges. Then mix in the garlic and cook just until it becomes fragrant, which only takes about 30 to 45 seconds.

Deglaze with ½ cup of red wine and cook until it is mostly absorbed. Stir in the tomato paste and cook over low to medium heat for 3 to 4 minutes or until it becomes a rust-like color.

Deglaze with the final cup of red wine and cook down until the liquid has reduced by half.

Add the beef stock, crushed tomatoes, cooked pancetta, salt, pepper, and herbs. I like to tie all the herbs together using butcher's twine so that it is easy to fish out.

Place the beef back in the pot. Put the lid on and cook over low heat or in the oven at 325° for 3 hours or until fork-tender.

Once done, remove the beef and set it aside. Strain the sauce into a separate pot. Be sure to remove the herbs.

Transfer the strained veggies and pancetta to a blender with 1 cup of the hot stock. Remove the center cap on the lid of the blender to release some steam and blend on high speed until it is smooth.

Add the mixture back to the pot with the stock and cook over low to medium heat for 3 to 4 minutes. It should thicken right up. Finish with butter, salt, and pepper.

To serve, toss the cooked pasta with some of the sauce and serve with the stracotto. The stracotto can be whole or divided into equal pieces. This can also be served with polenta or risotto.