Stracotto Beef Pot Roast
In a large saucepan on medium heat, put butter and olive oil. When the butter starts foaming, add the diced onion, carrot, celery and pancetta.

Add the meat and brown it, turning the meat several times on every side. Season with salt and pepper.

Add the red wine and let the wine evaporate.

Dissolve the tomato paste in the broth.

Add the tomato paste to the pan. Cover and cook covered for  about 3 to 4 hours.

Occasionally turn the meat to cook it on all sides. Adjust salt and pepper. Cook on moderate heat for about 2 hours or until the meat is tender, adding a little more broth if necessary.

Serve warm with its own gravy, and polenta or mashed potatoes on the side.

2 tablespoons butter
4 tablespoons extra-virgin olive oil
1 oz (30 g) pancetta, finely diced
1 carrot, finely diced
2 celery sticks, finely diced
1 medium onion, finely diced
1 clove of garlic, finely chopped

2 lb (900 g) beef for roasting
salt and pepper

1 cup (200 cc) red wine
1 tablespoon tomato paste
1 cup (200 cc)  beef or chicken broth (more if required  for cooking)