Pacchieri alla Genovese Recipe

Ingredients

2 About 2 tablespoons olive oil
1/4 pound pancetta, bacon or guanciale, diced
2 pounds beef chuck, cut into chunks
1 carrot, chopped
2 ribs of celery with leafy tops, chopped
4 cloves garlic, crushed
1 large bay leaf
4 to 5 red or Tropea onions, quartered then very thinly sliced (oblong, Italian red onions)
Salt and pepper
1/2 cup dry white wine
1 pound pacchieri, ziti rigate or rigatoni
2 to 3 tablespoons butter
Grated Parmigiano-Reggiano cheese

Preparation

Step 1

Heat a Dutch oven over medium-high heat and add oil, 2 turns of the pan. Add pancetta and render 2-3 minutes; remove. Add beef and brown in two batches; remove. Add carrots, celery and crushed garlic, and soften 3-4 minutes. Add beef back to the pot with the bay leaf and cover with onions; season with salt and pepper, cover pot and reduce heat to a simmer. Cook 2 hours until tender.

Uncover pot and reduce liquid while breaking up meat, 30-45 minutes. Add wine and simmer 15 minutes more.

Cook pasta in boiling, salted water. Reserve 1 cup starchy cooking water then drain pasta. Toss pasta with butter, starchy water and half the sauce. Serve pasta topped with additional sauce and some grated cheese.

Makes 4-6 servings.