Pasta alla Genovese

• 15 ml oil
• 170 g pancetta, diced
• 1.1 kg beef chuck, cubed
• 120 ml celery, chopped
• 120 ml carrots, chopped
• 2.7 kg onions, sliced
• 30 ml tomato paste
• 240 ml white wine
• 5 ml black pepper
• 5 ml kosher salt, and more to taste
• 15 ml soy sauce
• 1 bay leaf
• Fresh rosemary and freshly grated Parmesan, for serving
• 680 g pasta of choice (such as rigatoni, penne, or medium shell pasta)

Mga Tagubilin

1. Ragù Sauce

   1

   Heat the oil in a large, heavy-bottomed skillet or Dutch oven. Add the pancetta and cook on medium heat for about 5–6 minutes until crisp. Remove it to a paper towel-lined plate. Drain some of the fat.

2. 2

   Brown the beef over high heat until browned on all sides. Season with salt and pepper. Remove it to a plate.

3. 3

   Add the carrots and celery and cook on medium heat for 3–4 minutes until softened. Add about 60–70% of your onions and continue cooking until translucent and they release some of their liquid, about 5–6 minutes. Add the tomato paste and cook for just about a minute. Add the bay leaf and soy sauce. Top the onions with the beef, pancetta, and the remaining raw onions. Cover and cook on medium-low heat for about 45 minutes, stirring once after about 25 minutes.

4. 4

   After 45 minutes, reduce the heat to low and continue cooking partially covered for about 2.5 hours until the meat is very tender, falling apart, yet some small chunks still hold some of their shape. You may need to add water or chicken stock from time to time if the mixture is too dry, but be sure not to boil it (I don't typically add water at this time; be sure the heat is on the lowest setting).

5. Pasta Assembly

   5

   When your sauce is ready, cook the pasta until a minute shy of al dente. As with all Italian dishes, save your pasta cooking water. Stir the pasta into your prepared sauce and thin it out with pasta cooking water until you reach the desired consistency. Divide between plates and garnish with fresh rosemary, freshly ground black pepper, and freshly grated Parmesan. Enjoy!