Braised beef in Barolo wine

Place the beef chuck in a large non-reactive bowl. Add the Barolo wine, roughly chopped yellow onions, carrots, celery stalks, crushed garlic cloves, fresh rosemary sprigs, and bay leaves. Ensure the beef chuck is mostly submerged. Cover and refrigerate to marinate for at least 12 hours, or preferably 24 hours, turning occasionally.

After marinating, remove the beef chuck from the marinade, reserving the liquid and vegetables. Pat the beef chuck pieces thoroughly dry with paper towels. Season the beef chuck generously with fine sea salt and freshly ground black pepper, then dredge lightly in the 00 flour, shaking off any excess.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Add the diced pancetta and cook until crispy and its fat has rendered. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.