Spezzatino means 'broken into pieces,' and that is exactly what you do. You take a piece of beef chuck, you cut it into chunks, and you braise it slowly until it becomes tender enough to cut with a spoon. Every Italian region has its version. Every family argues about theirs.

This is not French boeuf bourguignon with its refined technique and careful presentation. This is cucina casalinga, home cooking, the kind of dish that simmers on the back of the stove while you do other things. The house fills with the smell of braising meat. The children ask when dinner will be ready. The answer is always the same: when it is done.

Flavor in Italian dishes builds up from the bottom. The soffritto of onion, carrot, and celery is your foundation. The browning of the meat creates the next layer. The wine deglazes and adds depth. The tomatoes bring brightness. Time does the rest. You cannot rush this. You should not want to.