20 Ingredients
  • 2 tablespoons vegetable oil
  • One 5-pound bone-in beef chuck roast
  • Kosher salt
  • One 35-ounce can whole peeled tomatoes
  • 2 cups Italian red wine, such as Chianti
  • 1/2 cup red wine vinegar
  • 2 tablespoons fennel seeds
  • 12 cloves garlic, smashed and peeled
  • 4 carrots, sliced
  • 4 celery ribs, sliced
  • 2 bay leaves
  • 1 large onion, sliced
  • 1 cup fresh flat-leaf parsley, roughly chopped
  • 2 cups semolina flour, plus more for dusting
  • Kosher salt
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon fresh cracked black pepper
  • Grated pecorino, for serving
Nutrition
892
45% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

45% 29

Saturated

47% 9

Trans

- 1

Monounsaturated

- 15

Polyunsaturated

- 4

Carbs

20% 60

Carbs (net)

- 51

Fiber

35% 9

Sugars

- 8

Sugars, added

- 0

Protein

179% 90

Cholesterol

127% 382

Sodium

79% 1902

Calcium

22% 216

Magnesium

41% 163

Potassium

66% 2321

Iron

75% 13

Zinc

171% 26

Phosphorus

153% 1073

Vitamin A

55% 494

Vitamin C

72% 43

Thiamin (B1)

102% 2

Riboflavin (B2)

65% 1

Niacin (B3)

101% 20

Vitamin B6

127% 3

Folate equivalent (total)

31% 123

Folate (food)

- 123

Folic acid

- 0

Vitamin B12

163% 10

Vitamin D

0% 1

Vitamin E

18% 4

Vitamin K

235% 188
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