• Grab all of your ingredients and have them ready.
• Slice your onions as thin as possible and set aside.
  3 lbs Yellow Spanish onions
• Dice your carrots and set aside.
  3 carrots cleaned and diced small
• Tie your beef with kitchen twine. This helps hold the meat together during cooking. If you do not have twine that is ok.
  2 lbs Boneless Beef Chuck roast
• Pre-heat a heavy bottom dutch oven or pot on medium high heat.
• Add your salt and pepper to your beef roast.
  1 tablespoon kosher salt, ½ teaspoon freshly ground black pepper
• Add your olive oil and red pepper flakes to the pot and cook for 1 minute.
  2 tablespoon olive oil, ¼ teaspoon red pepper flakes
• Add your beef roast to the pot and sear all sides of the beef.
• Once the beef is seared on all sides, remove from the pot and place on a plate.
• Now reduce heat to medium and add your pancetta, celery, and diced carrots to your pot still over medium heat and cook until the pancetta is crispy.
  4 ounces cubed pancetta, 1 celery spear
• Add your sprigs of thyme to the pot and your beef roast.
  2 sprigs of fresh thyme
• Add your sliced onions over top of the beef roast and cover and let simmer for about 1 hour.
• After 1 hour, flip the beef roast over and place the lid back on your pot and let simmer for 2 more hours.
• After a total of 3 hours, check your beef roast and make sure it is fork tender. If it is, remove the roast from the oven and place on a plate and cover with aluminum foil.
• Now add your wine to the pot and simmer with the lid off for 5 minutes.
  1 cup good white wine
• After 5 minutes, place the lid back on your pot and continue simmering over low.

Pasta

• Fill a large pot with water and bring to a boil.
• Once boiling, add a large handful of salt to the pot.
• Now add your pasta and cook according to the manufacturers instructions for al dente.
  1 lb Rigatoni
• Reserve 1 cup of the pasta water and drain pasta when ready.
• Pour drained pasta back into the pot.

Assembling the Pasta Genovese

• Add ¼ of your reserved pasta water to your Genovese sauce and mix well.
• If Genovese sauce looks to thick you can add a little more pasta water as needed.
• Lightly shred or cut up the roast based on your preference and mix it into the sauce.
• Scoop a few ladles of your Genovese sauce over your pasta and mix it in.
• Serve pasta with the remaining sauce on the side.
• Serve with copious amounts of fresh Parmesan.