A tomato-less italian sauce, made with alot (like A LOT) of onions, and beef. Super rich and not like any pasta sauce you've had before. Dont be put off by the time, most of that it's just sat in the oven.
1.5kg of white / brown onions
1kg of beef shin (bone in)
0.5kg of beef chuck
Half bottle(ish) white wine
Good handful of marjoram
150g of cured pork (salami or similar)
1 large carrot
2 sticks of celery
2 bay leaves
1 clove of garlic
Loads of parmesan
Finely dice all onions and roast in the oven, with bay leaves, at 200degrees for 45 minutes. Cover in foil and make sure to stir halfway through.
In a large pan begin browning your meat, leave the meat in large chunks and make sure it's well-salted. Don't overcrowd the pan. Brown in sections and set aside and cover in foil.
Remove the onions from the oven, discard covering and add 1 clove of grated garlic. Pop back in the oven and roast uncovered for an additional 15 mins.
During this time add diced celery & carrot to the pan you browned the meat in with olive oil on a medium heat and begin to soften.
When the onions have gone brown and soft remove from the roasting tray and add to the carrot & celery. Cook together for 5 minutes.
Add browned meat to softened veg, stir through and cook for 2/3 minutes.
Add white wine and top with water until everything is submerged.
Add a lid to your pan and pop in the oven 120degrees, then let it cook for at least 5/6 hours. Checking on it every few hours. If its starting to dry out top up with a little water.
Once done, stir cooked pasta through the sauce and serve with lots of parmesan and a drizzle of nice olive oil.
Traditionally you would separate out some of the sauce to stir through pasta and then have the meat separately as a second course. If you fancy being uber Italian with it.