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1
Heat the EVOO in a large skillet over medium to medium-high heat.
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2
Add the guanciale, and cook to render the fat, 2 to 3 minutes.
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3
Season with black pepper, and then add the garlic, onions and bay leaf and cook until the onions are soft and sweet but not brown.
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4
Add the wine and reduce by half, then add the Beef and Tomato Base.
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5
Cool and store for a make-ahead meal.
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6
When ready to serve, reheat over medium heat and remove the bay leaf before serving.
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7
Bring a large pot of salted water to a boil for the bucatini, and cook the pasta to al dente.
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8
Reserve a cup of the starchy cooking liquids.
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9
Drain the pasta, and return it to the pot with the butter and half of the reheated sauce.
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10
Toss with the cheese to combine, and serve in shallow bowls.
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11
Top with additional sauce and cheese.
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12
Heat the oil in a large pan over medium-high heat.
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13
When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan.
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14
Crumble the beef with a potato masher or wooden utensil.
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15
Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate.
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16
Repeat the process with the remaining beef.
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17
Add the tomato paste to the pan and stir until fragrant.
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18
Then add the stock and the browned beef.
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19
Stir to combine, then reduce the heat to a simmer.
