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I Know This Ragu Sauce Calls For A Lot Of Onions But This Is The Way We Really Added In A Ton Of Extra Flavor. You Can Always Omit Half Of The Onions – Make Sure That You Use A Combination Of White & Yellow Ones.

Let's Get Cookin….

Ingredients To Gather:

• 1 to 1.5 lb beef shoulder roast, cut into 4 to 5 pieces and trimmed of major pieces of fat
• 3 oz pancetta, chopped roughly into 1/2″ pieces
• 1 carrot, peeled and chopped roughly into 1/2″ pieces
• 1 celery stalk, chopped roughly into 1/2″ pieces
• 2.5 lbs onions (about 7 medium), peeled and cut into 1″ pieces
• 2 T tomato paste
• 2 c water
• 1 c Sauvignon Blanc, or other dry white wine
• 2 T minced fresh oregano
• 1 spaghetti squash, roasted and processed
• 1/4 c Pecorino Romano, grated

The Step By Step Directions To Follow:

1. Heat oven to 300.
2. Sprinkle beef with 1/2 t kosher salt and 1/2 teaspoon pepper and set aside.
3. Process pancetta in a food processor until ground to a paste.
4. Pulse onions in processor in batches (it may take 3-4 batches), until the pieces are 1/8 to 1/4 inch pieces, about 8 to 10 pulses per batch.
5. Transfer the onions to a medium or large bowl and keep them at the ready – you will need them in a moment.
6. Cook pancetta paste mixture over medium heat, stirring frequently, until the fat is rendered.
7. Add tomato paste and cook, stirring constantly, about 90 seconds.
8. Stir in onions and bring to a boil.
9. Stir in 1/2 c of wine and 1 T minced oregano.
10. Add beef and push it into the onion mixture, to ensure that it is submerged. Transfer the pot to the oven, on that low rack, and cook uncovered until beef is fully tender, about 3 hours.
11. Transfer beef to carving or cutting board. Place pot over medium heat and cook, stirring frequently, until mixture is almost completely dry.
12. This may take a half hour to 45 minutes. Stir in remaining 1/2 c wine and cook for 2 minutes, stirring occasionally.
13. While the liquid is cooking out, using 2 forks, shred beef into bite-size pieces.
14. Return shredded beef, and the remaining oregano, to the sauce, and stir it in. Add the spaghetti squash, separating the strands with forks as you mix it in. Finally, add the cheese, and stir one last time!

~*~ Helpful Hint ~*~

Roast The Squash In The Oven At 400 Degrees F. For One Hour. Serve This Sauce Over The Squash & With A Ton Of Crusty Bread & Cheese On Top.

Happy Cooking & Enjoy Ya'll!

Article Source: My Utensil Crock