Beef Ragu

                                                                                                                                                                                                                                                                 

2 Thess. 2:13 But we ought always to give thanks to God for you, brothers beloved by the Lord, because God chose you as the firstfruits to be saved, through sanctification by the Spirit and belief in the truth.

1 1/2 ounces pancetta

¼ c extra-virgin olive oil

2 pounds boneless beef short ribs

Salt and pepper

2 large Spanish onions, thinly sliced

3 medium carrots, coarsely chopped

2 ribs celery, coarsely chopped

1/2 jar of sundried tomatoes, chopped

½ c spicy v-8

1/2 t salt

1 1/4 cups dry white wine

Chop the pancetta. In a large, heavy-bottomed pot, heat the olive oil and add pancetta. Cook over medium heat to soften but not color. Add the beef and brown well on all sides so that a deep brown crust is formed. Remove the beef and set aside.

To the same pan, add the onions, carrots, and celery and cook 1 to 2 minutes, to soften but not brown. Add the tomatoes, 1/2 teaspoon salt, and wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Return the beef to the pot, cover the pot tightly and cook over low heat for 2 1/2 hours or until the meat is fork-tender. Remove the meat from the pan and allow to rest 15 minutes before serving.