Genovese

1 1/2 sticks butter                                          2-3lb. Eye of Round roast
5 onions diced                                               4 large carrots diced
4 large celery diced                                       wine (red is best) 1/2 C
4 peeled whole tomatoes from can              

Saute' fistful of onions in the butter, yes all of the butter! Add the meat and brown on all sides, then add the rest of the onions, the celery and the carrots... cook slowly on low until almost all liquid is gone. Add the wine and crush in your hand and add the whole, peeled tomatoes, simmer for 5-6 hours, add salt to taste and remove meat, let rest as the rest of the liquid is soaked up to become a thick sauce. Slice the Eye of Round roast. Serve over freshly made pasta and add Parmesan and/or Romano cheese