1/4 cup guanciale, diced
3 pounds boneless chuck roast, tied
2 tablespoons kosher salt
1 tablespoon cracked black pepper
1 teaspoon sweet paprika
2 tablespoons sliced garlic cloves
1 teaspoon crushed chili flakes
2 tablespoons balsamic vinegar
2 cups dry red wine, preferably Barolo
1 cup tomato puree
2 tablespoons fresh basil, minced
2 tablespoons each fresh oregano, minced
2 tablespoons fresh rosemary, minced
1 tablespoon butter
Roasted parsnip puree or mashed potatoes, for serving
Guanciale is cured and smoked pork jowl; bacon can be substituted.
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