List of Ingredients
- 18 OZ. of fusilli
- 2 of medium onions
- 1 of carrot
- 1 of celery stalk
- 1 of garlic clove
- 4 OZ. of pancetta slab, finely chopped
- 2 TBSP. of lard
- 1 1/2 LB. of beef shoulder
- 1 CUP of dry white wine
- 3 TBSP. of tomato paste
- extra-virgin olive oil
- salt
Method
Slice the onions into thin rounds. Finely chop the carrot, celery and garlic clove. In a large saucepan (8 qt.), heat the lard, onions and finely chopped pancetta. Cook for 5 minutes, stirring, until soft; then add the carrot, garlic, and celery and simmer for 3-4 minutes.
Dilute the tomato paste with 2 cups water.
Add the beef shoulder to the saucepan and brown for 5 minutes. Add the wine and let evaporate. After 2-3 minutes, add the diluted tomato paste to the saucepan (it should be enough to fully cover the shoulder). Cover and cook over low heat for around 4 hours. The sauce should be barely simmering as it cooks. Halfway through cooking, salt lightly and add 3 Tbsp. extra-virgin olive oil, along with water as needed. Remove the meat and set aside to serve as a second course.
Bring water to a boil in a large pot and salt. Boil the fusilli until al dente. Drain and toss with the ragù. Serve immediately.