02Stir together the wine, vinegar and sugar; set aside.
03Heat the olive oil in a heavy Dutch oven over medium heat.
04While the pan is heating, dry the meat with paper towels.
05Sprinkle with about 1/2 teaspoon each salt and pepper.
06Place in the pot and brown well, about 8 minutes per side.
07Remove from the pan.
08Turn the heat to medium-low.
09Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
10Add the garlic; sauté 1 minute.
11Stir in the wine mixture.
12Bring to a boil and continue cooking at a low boil 3 minutes.
13Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
14Bring to a boil, reduce the heat and simmer 5 minutes.
15Put the pot roast back into the pan.
16Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
17Cook 1 hour.
18Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
19While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
20Refrigerate until ready to use.
21Remove the roast from the oven.
22Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
23Degrease the cooking juices.
24Purée about 1 1/2 cups and pour back into the remaining juices.
25Add more salt and pepper if needed.
26Cut the meat across the grain in thin slices.
27Put into the sauce.
28Keep warm on low heat.
29Cook the pasta according to package directions.
30Drain well.
31Pour into a large serving bowl.
32Toss with the olive mixture and some of the sauce.
33Spoon onto serving plates along with the meat.
34Serve extra sauce to the side.
35Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.