• Preheat the oven to 300°F.

Season the Chuck Roast

• Mix the salt and pepper together and sprinkle over all sides of the chuck roast to season. Set chuck roast aside.

Render the Pancetta

• In a large Dutch oven over medium-high heat, cook the diced pancetta until the fat renders out and the pieces are crispy.
• Using a slotted spoon, remove the pancetta and set aside onto a paper towel-lined plate.

Sear the Beef

• Increase the burner temperature to high heat and add the seasoned chuck roast to the Dutch oven.
• Sear until well browned on all sides, carefully remove and set aside with the pancetta.

Cook the Vegetables

• Add the olive oil to the Dutch oven with the carrot and celery and cook over medium heat until they start to soften, about 10 minutes.
• Turn the heat up to high and add the white wine to deglaze.
• Once the wine is reduced by half, after 5 to 10 minutes, add the onions and water.

Add the Meat Back In

• Add the cooked pancetta and beef back to the Dutch oven and cover.

Slow Cook the Dish

• Cook in a 300°F oven for 3 to 3 ½ hours, checking at the 3-hour mark.
• Test the beef for doneness; it should be fork-tender.
• Carefully remove the meat from the Dutch oven to a plate or tray and let it cool for 10 minutes.

Shred the Beef

• Shred into small pieces using 2 forks or your hands, discarding any fat or cartilage pieces. Leave the pieces slightly larger than bite-sized because when added back to the cooked onions and stirred with the pasta, the beef is going to break up some more.

Caramelize the Onions

• Return the Dutch oven with the simmered onions to the burner to bring to a boil over medium heat.
• Reduce heat to simmer for 20 to 30 minutes until the onions are lightly caramelized and the juices have reduced, continuously stirring.

Add the Beef Back

• Add the shredded beef back to the Dutch oven and stir well.
• Keep the pot on low heat to simmer and season with salt and pepper as needed.
• Note: If you are making this dish ahead of time, stop here after shredding the beef and caramelizing the onions. Allow the mixture to come to room temperature and cover overnight.

Cook the Pasta

• Cook the pasta in salted water until al dente, 9 to 11 minutes depending on the type of pasta.
• Drain the pasta into a colander, reserving about a cup of the pasta water in case it’s needed.

Combine the Pasta and Beef Sauce

• Add the cooked pasta to the sauce and mix well.
• If needed, add the pasta water ¼ cup at a time to bring the sauce together.

Garnish and Serve

• Garnish with the parsley and parmigiano cheese and serve hot.