Italian Braised Beef with Root Vegetables

Ingredients

• 1/4 cup olive oil
• 1 large Spanish onion, finely diced
• 1 tablespoon kosher salt, or more as needed
• 6 cloves garlic, sliced
• Two 28-ounce cans San Marzano tomatoes, with their juice
• 2 pounds meaty beef bones
• 1 cup dry white wine
• 1 tablespoon fresh oregano leaves
• 1 tablespoon crushed red pepper flakes, optional
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 3 pounds rump roast
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 carrot, cut into 1-inch chunks
• 1 small celery root, peeled and cut into 1-inch chunks
• 1 onion, coarsely chopped
• 2 cloves garlic, smashed
• 1 cup red wine
• 2 cups Yia Yia's Sunday Sauce
• 2 bay leaves, preferably fresh
• 1 1/2 pounds dried rigatoni, for serving

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