Pat the chuck roast down on all sides with a paper towel. Transfer it to a rack over a sheet tray and generously season it on all sides with coarse salt and freshly cracked pepper. Dry brine in the fridge for 12 to 48 hours if desired.

When ready to cook, add the pancetta to a large pot over low to medium heat and cook until crispy. Remove and set aside, leaving the fat in the pan.

Turn the heat to medium-high and sear the beef chuck roast on all sides for 3 to 4 minutes until browned. Set aside.

Add the onions to the pot, season with salt, and sauté over medium heat for 5 minutes. Then lower the heat and cook for 10 more minutes until browned.

Stir in the minced celery and carrots, cooking for 10 to 15 minutes until edges brown. Add the garlic and cook until fragrant for about 30 to 45 seconds.

Deglaze the pot with ½ cup red wine and cook until mostly absorbed. Stir in the tomato paste and cook for 3 to 4 minutes until rust-like in color.

Deglaze with the final cup of red wine and reduce until the liquid is half.

Add the beef stock, crushed tomatoes, pancetta, salt, pepper, and herbs tied together with butcher's twine.

Return the beef to the pot, cover, and cook over low heat or in an oven at 325°F for 3 hours until fork-tender.

Once done, remove the beef and strain the sauce into another pot, removing the herbs.

Blend the strained veggies and pancetta with 1 cup of hot stock until smooth. Return this to the pot and simmer for 3 to 4 minutes until thickened. Finish with butter, salt, and pepper.

Serve by tossing the cooked pasta with some sauce and serving with the stracotto.