Penne Al Sugo Di Carne

• 6 Tb butter, divided
• 1 5-pound boneless chuck roast, cut into 2 inch cubes
• 3 red onions, halved, thinly sliced
• 1 750ml bottle Chianti or other fruity wine
• 1 28oz can peeled tomatoes with juice
• 1 C. brewed espresso
• 2 pounds penne

1. Preheat oven to 400.F
2. 1. Melt 1 Tb butter in large ovenproof pot over medium heat. Sprinkle beef with salt and pepper. Working in batches, cook beef until browned, about 4 minutes per batch. Transfer beef to large bowl.
3. 2. Reduce heat to medium. Add remaining 5 Tb. butter to pot and melt. Add onions and cook until soft, stirring frequently, about 5 minutes.
4. 3. Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and espresso. Bring to boil, cover, and transfer to oven.
5. 4. Braise beef until tender, about 2 hours. Using slotted spoon, transfer beef to bowl. Using 2 forks, shred beef. Return beef to pot. Season to taste with salt and pepper.
6. Pasta: Cook in pot of salted boiling water until tender but still firm to bite. Use a pasta with ridges to adhere to sauce. Divide pasta among 12 shallow bowls, spoon meat sauce over, and serve.
7. Do ahead: Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

butter, chuck roast, red onions, chianti, tomatoes, espresso, penne

Taken from www.epicurious.com/recipes/member/views/penne-al-sugo-di-carne-50026174 (may not work)