12 1kgbeef rump roast 0.25lolive oil 6onions 750mlred wine (merlot, pinot noir, chianti) 600gtomato paste

• Finely chop the onions.
• Brown the meat in a bit of olive oil.
• Once the meat is browned, add the onions and saute along with the meat.
• Add a bit of wine every so often to keep things from burning and to de-glaze the pan. If you run out of wine, start using water instead.
• Once the the onions have disintegrated, you can start incorporating the tomato paste into the sauce 100-200g at a time. Add wine or water along the way to facilitate incorporation.
• Once you've finished adding the tomato paste, season sauce with some salt and pepper.
• Simmer sauce lightly and stir occasionally until the meat separates easily from the bone and can be cut with a fork.
• Remove meat and set aside for a "secondo piatto" (usually accompanied with salad).
• Let the sauce "rest" overnight, and simmer lightly for a couple of hours the next day.
• Serve hot over pasta, garnished with grated parmigiano and crusty bread.