Paccheri with Neapolitan Onion and Beef Sauce

What you need

• 1.2 kg (2 lb 10 oz) yellow onions
• 600 g (1 lb 5 oz) beef chuck
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 4 tbsp extra virgin olive oil
• 1 leaf bay leaf
• 200 ml (3/4 cup) dry white wine
• 320 g (11 oz) paccheri
• 40 g (1.5 oz) Parmigiano Reggiano, finely grated
• salt, for the sauce and the pasta water
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Slice the peeled onions thinly. Trim the beef of hard fat and cut it into 3 cm (1 1/4 in) cubes.

2. 2

   Warm the oil in a wide heavy pot over medium heat. Add the beef and brown it lightly on a few sides, 6-8 min.

3. 3

   Add the onions, carrot, celery, bay leaf and 1 tsp salt. Stir for 5 min, until the onions start to wilt.

4. 4

   Cover the pot and lower the heat as far as it will go. Cook for 2 1/2 hours, stirring every 20-30 min. The onions release enough liquid, so add water only if the bottom starts to stick, a spoonful at a time.

5. 5

   Take off the lid and remove the bay leaf. Raise the heat to medium and pour in half the wine. Cook, stirring, until it has evaporated.

6. 6

   Add the rest of the wine and cook until the sauce is thick and jammy and the beef falls apart when pressed, about 15 min. Break the beef into shreds with the spoon.

7. 7

   Season with pepper and more salt if needed.

8. 8

   Boil the paccheri in well-salted water until 1 min short of al dente. Scoop out a mug of the cooking water, then drain.

9. 9

   Toss the paccheri in the sauce over medium heat for 1-2 min, adding a splash of cooking water if it looks tight.

10. 10

    Serve with the Parmigiano and more pepper.

Imported from saturdaysinrome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.