Italian Pot Roast

Step 1: Trim most of the fat from the meat. Pat dry with paper towels.

Step 2: Season generously with the salt and pepper and lightly rub with all- purpose flour.

Step 3: Heat 1 tablespoon olive oil in a large, heavy Dutch oven over medium-high heat. When the oil is hot, but not smoking, add the roast and brown on all sides, 10-12 minutes. Transfer the meat to a platter.

Step 4: Reduce the heat to medium and heat 1 tablespoon olive oil.

Step 5: Add the pancetta, carrot, celery, and onion. Cook, stirring occasionally, 10-12 minutes.

Step 6: Add the garlic, parsley, tomato paste and rosemary and stir about 1 minute.

Step 7: Add the wine and stir to incorporate the vegetables.

Step 8: Add the beef stock, the tomatoes, the bay leaf and the roast with any juices accumulated on the plate.

Step 9: Bring to a boil. Cover the pot, reduce the heat, and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender, about 4 hours. (You can also put the pot into a 300°F oven and turn the roast every hour).

Step 10: Boil the water for the spaghetti.

Step 11: Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes.

Step 12: Taste and adjust sauce seasoning, remove bay leaf and keep the sauce hot.

Step 13: Cook the spaghetti.

Step 14: Cut the meat into thick slices and place in a deep serving dish.

Step 15: Spoon some of the sauce over the meat and reserve the rest to add to the cooked pasta.