like a great beefy, thick onion soup with wine added during cooking
ingredients
3 lbs. (1.5 kg.) approx. of chuck, blade or other inexpensive beef or veal. Tie it into a roll if feasible. (Omit if adding braciola)
10 lbs. (4.5 kg.) pounds medium white onions, finely sliced.
1 small-medium carrot, finely sliced.
1 small rib celery, finely chopped.
3 teaspoons salt.
4 rounded tablespoons finely cut parsley.
4 tablespoons bacon drippings (you can substitute this with canola or other vegetable oil).
4 tablespoons canola or other vegetable oil.
4 tablespoons Extra Virgin olive oil.
1 cup dry white wine (optional).
4 oz. (150 gr.) Parmigiano Reggiano.
Freshly ground black pepper to taste.
directions
1
Use a very large pot with a thick bottom. Copper is best. Thin aluminum pots will burn the sauce. Pour the 4 tablespoons of canola or other vegetable oil into the pot, followed by all the onions. Cook at a medium heat and keep turning until all onions are beginning to become translucent.
2
In a cast-iron frying pan, heat up the bacon drippings until they�re almost smoking. Now place the beef roll in the pan and turn it until it is forms a lovely light brown crust all the way around.
3
Remove the beef roll (or braciola) from the pan and place into the onion pot, covering the beef with onions and pouring the beef/bacon drippings into the pot. Deglaze with a little dry white wine if necessary. Turn to a medium-low simmer so that the juices from the beef and onions don�t evaporate and leave the pot dry. Add a bit of water throughout the process if necessary. Simmer for 6-8 hours. Just don�t burn the sauce!
4
About one hour prior to dinner, remove the beef roll. Let it rest. Add the carrots and celery, give it a good stir, and leave it alone.
5
About 15 minutes prior to dinner, add the parsley (and wine if desired). Gently shred the beef roll, removing any obvious gristle that survived the cooking, and stir back into the sauce.
6
This is critical. About 3 minutes prior to serving, add all the salt and pepper as well as the extra virgin olive oil. Give it a quick stir and then pour it over the plates of steaming pasta. Ziti and Penne are preferred, but this works with anything except spaghetti. Now grate enough Parmigiano to cover the sauce with a layer of cheese and pop under the broiler for a couple of minutes, just enough to melt the cheese.
