Pasta alla Genovese

Ingredients

• 4 pounds sweet onions

• 1/2 cup olive oil

• 2 carrots; peeled and chopped

• 1 celery stalk; chopped

• 1/4 pound pancetta; chopped

• 3 pounds beef chuck; cut into chunks

• Salt and pepper

• 1 cup white wine

• 1-2 pounds pasta

Directions

1. Heat half the oil in a large Dutch Oven. Add the carrots, celery, and pancetta. Sauté for about 5 minutes. Add the beef. Pour in the wine and cover  with the onions.

2. Drizzle with the remaining olive oil. Sprinkle with 1 1/2 teaspoon of salt and 3/4 teaspoon of pepper.

3. Cover, bring to a simmer, and cook until beef is tender for about 3 hours. The onions will release a lot of liquid during this time.

4. Uncover the pot. Bring to a boil. Cook stirring frequently as the liquid reduces. Lower the heat to prevent scorching. Cook until the meat has fallen apart and the sauce is creamy for about 45 minutes.

5. Cook the pasta. Drain and toss with the sauce. Top with parmesan and black pepper.