Pasta alla Genovese

Name: Pasta alla Genovese
Yield: 6
Ingredients: 4 1/4 pounds red onions; 1/3 cup extra-virgin olive oil; 2 carrots, peeled and roughly chopped; 1 celery rib, trimmed and roughly chopped; 1/4 pound bacon or pancetta, chopped; 2 1/4 pounds beef chuck, cut into 2-inch cubes; Salt and freshly ground black pepper; 1/4 cup dry white wine, plus more if desired; 1 pound dried pasta, like ziti, tortiglioni or rigatoni; Finely grated Parmesan cheese

Pasta alla Genovese was pinched from <a href="https://cooking.nytimes.com/recipes/1017238-pasta-alla-genovese" target="_blank" rel="noopener">cooking.nytimes.com.</a>

"To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it’s little more than onions (lots of them) and beef, simmered until both fall apart.Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly. Featured in: A Family Affair. Learn: How to Make Pasta..."

INGREDIENTS

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4 1/4 pounds red onions

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1/3 cup extra-virgin olive oil

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2 carrots, peeled and roughly chopped

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1 celery rib, trimmed and roughly chopped

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1/4 pound bacon or pancetta, chopped

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2 1/4 pounds beef chuck, cut into 2-inch cubes

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Salt and freshly ground black pepper

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1/4 cup dry white wine, plus more if desired

•

1 pound dried pasta, like ziti, tortiglioni or rigatoni

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Finely grated Parmesan cheese

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