Pasta alla Genovese with Garlic Toasted Onion Fettuccine

Serving Size:  2-3
Prep Time:  15 Minutes
Cook Time: 3 Hours, 35 Minutes
Total Time:  3 Hours, 50 Minutes


8-9 oz. Pappardelle's Garlic Toasted Onion Fettuccine
2 lb. red onions
1/3 cup extra-virgin olive oil
2 carrots, peeled & roughly chopped
1 celery rib, trimmed & roughly chopped
1/4 lb. bacon (or pancetta), chopped
1-1/2 lb. beef chuck, cut into 2-inch cubes
1-1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup dry white wine
Finely grated Parmesan cheese, to taste


  1. Bring a large pot of water to a boil. Place onions in the boiling water, and cook, covered, for 15 minutes.
  2. Drain and let cool. Once cooled, slice very thinly.
  3. Heat half the olive oil in a large heavy pot over medium-high heat. Stir in carrots, celery and bacon, and cook for 4 minutes. Add beef, then cover with the onions. Pour the remaining olive oil over the onions, then sprinkle with 1½ tsp. salt and ¾ tsp. pepper. Cover and bring to a simmer. Cook until the beef is tender, about 2 hours.
  4. Uncover the pot and bring to a boil. Cook until the meat has fallen apart and the sauce is creamy, stirring more frequently, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and thick, about 15 minutes more.
  5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain. Toss pasta with sauce. 
  6. Divide pasta into dishes. Top with Parmesan. Serve and enjoy!