Any Pasta Lover NEEDS to Know How to Make this Sauce

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. Pat the meat dry on all sides, season well with salt and pepper, and set aside. For a deeper crust, you may rest the seasoned meat uncovered on a rack in the fridge for up to 24 hours.
2. Cook the pancetta in a large rondeau or Dutch oven over low to medium heat for 5 to 7 minutes, until crispy and the fat is rendered. Set the pancetta aside.
3. Turn the heat high and sear the beef, untouched, for 3 to 4 minutes. Flip it, lower the heat to medium, and cook 6 to 8 minutes more, until well browned. Set the beef aside.
4. Add half the julienne onions with salt and sauté over medium heat for 10 minutes. Lower the heat to low and cook for 20 minutes, stirring occasionally, until well browned.
5. Add the carrots and celery and cook over medium heat for 10 minutes.
6. Stir in the tomato paste and cook for 3 to 4 minutes, until it turns a rust color.
7. Return the beef, pancetta, thyme, 10 to 12 torn basil leaves, cherry tomatoes and white wine to the pot. Cook until about ½ cup of liquid remains, about 5 to 6 minutes.
8. Top with the remaining onions and the beef stock, season with salt and pepper, and stir to combine. Cover and cook over low heat for 3 hours, stirring every 30 to 45 minutes. Then uncover and cook for 1 hour, adding more beef stock if it looks dry.
9. Break up the beef so it shreds into the sauce, and adjust the seasoning with salt and pepper.
10. Boil the pasta in a large pot of salted water for 75% of the package cook time. Drain, then add it to a large saucier with 1 cup of pasta water, plenty of sauce, grated Parmigiano Reggiano and the remaining basil. Cook over low heat to finish the pasta.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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