Pasta alla Genovese

Burnt my hand making bread today, so I am going to keep this short and informative. This delicious meat sauce is basically a combination of beef stew & french onion soup, it’s also very easy to make but takes a long time, so clear up your morning so you can enjoy it for dinner.

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You Need:

  • 1 tablespoon olive oil
  • 1/4 lb pancetta
  • 3 pounds beef chuck
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1 tsp freshly ground black pepper
  • 1 bay leaf
  • 1 cup white wine
  • 3 lb yellow onions
  • 3 lb red onions

How to make this:

  1. Heat up a large pot or dutch oven with oil, chop the pancetta and fry them until they are crispy
  2. Roughly chop the beef chuck into 1-inch cubes, quickly marinate them with some salt and black pepper, cook them on high heat until they are browned
  3. Deglaze the pan with the white wine, turn the heat down to medium, evenly mix in the diced carrot and celery, and let it cook for 10 min
  4. Roughly chop all 6 lbs of onion into 1/4 inch thin slices, if you don’t want to cut the onion, chop each into quarters, then blend them in a food processor with some olive oil
  5. Add the onion, close the lid and turn the heat down to medium-low after it simmers
  6. Check it once every half hour for the first 2 hours, then let it simmer in the pot/dutch oven for 6 hours, stir it occasionally
  7. Add salt to taste, serve it with some Rigatoni or any tube and shell pasta

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