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Ingredients

• 4 ounces pancetta, diced
• 2 tablespoons olive oil
• 1 2 1/2 - 3 pound boneless sirloin tip or round roast
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 medium carrots, chopped
• 1 large onion, chopped
• 1/2 cup chopped celery
• 1 medium red sweet pepper, seeded and chopped
• 2 cloves garlic, minced
• 3/4 cup dry red wine
• 1 28 ounce can Italian-style whole peeled tomatoes in puree, cut up
• 1 tablespoon tomato paste
• 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
• 1 bay leaf
• 1/4 cup whipping cream

Description

Braisingbrowning Meat And Partially Submerging It In Liquid In A Sealed Pot, Then Cooking It Until Fork-tenderis A Classic Technique The Italians Use To Cook Tough Cuts Of Meat. The Chunky Ragu Is Typical Of The Traditional Tomato-base Sauce Of Bologna.

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