The Beef and Onion Ragu I Could Eat Every Week

Today we're making Pasta alla Genovese (onion and beef ragu). This is a great one for this time of year!
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Lodge 7.5qt Dutch oven: https://amzn.to/3Zu0tNc
2.5lbs Smash Burger Press: https://amzn.to/3Y5jQOG
Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
Sectioned Wood Salt Box: https://amzn.to/46bSWqJ
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/pasta-all...

INGREDIENTS
1 pound (454g) penne or ziti
1/3 pound (150g) pancetta - diced
2 1/2 pounds (1.2kg) chuck roast
salt and pepper - to taste
1/4 cup (60g) extra virgin olive oil
1 large carrot - finely diced
1 rib celery - finely diced
1 1/2 cups (360g) dry white wine
1/2 cup (120g) water
5 pounds (2.2kg) onions - diced
1/2 cup (45g) grated Parmigiano Reggiano
2 cups (480g) reserved pasta water - will most likely not it all

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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