The sauce includes an entire bottle of bold red zinfandel wine. The vegetables in the sauce are cooked until every ounce of flavor is extracted from them, and then the sauce is pressed through a sieve and reduced even further. The beef, braised for hours is fork tender. Enjoy! Salt the roast well and set aside at room temperature while you prepare all the other vegetables. When the pancetta is crispy and brown, remove it with a slotted spoon and set aside. Add the tomato paste and stir well, sauté for another 1-2 minutes. Add the garlic and cook a minute more. Boil the sauce until it is reduced to about 3 1/2 cups. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce. Add any accumulated juices from the bowl you have the beef in. Boil the sauce again until it has reduced to 1 1/2 cups. Season sauce to taste with salt and pepper.
