Ingredients & Gear

• Meat: 3 lbs beef chuck roast or short ribs, cut into large chunks.
• Aromatics: 4 lbs yellow onions (thinly sliced), plus a soffritto base of diced carrots and celery. Optional but traditional: a few ounces of diced pancetta.
• Liquids & Seasoning: 1/3 cup dry white wine, a splash of beef broth or water, bay leaves, salt, and black pepper.
• Finish: Rigatoni, ziti, or paccheri pasta, plus freshly grated Pecorino Romano or Parmigiano-Reggiano.

Step-by-Step Instructions

1. Sear the Beef: Season the beef chunks generously with salt and black pepper. Heat olive oil in your All-Clad heavy pan over medium-high heat. Sear the beef until well-browned on all sides, then remove and set aside.
2. Build the Base: In the same pan, briefly sauté the diced carrots and celery (and pancetta, if using). Pour in the white wine, scraping up the browned bits from the bottom of the pan. Add the massive mountain of thinly sliced onions and a pinch of salt.
3. Simmer Low and Slow: Nestle the seared beef back down into the bed of onions. Add a splash of broth, drop in the bay leaves, and cover tightly.
4. Braising Time: Cook on low heat for 3 to 4 hours, until the beef is fork-tender and the onions have collapsed. On the stovetop, stir occasionally; in a low oven around 300°F, the sealed pot can largely be left alone.
5. Uncover and Reduce: Remove the lid for the final 45 to 60 minutes, stirring more frequently, until the excess liquid cooks off and the onions turn deeply bronze, sweet, and jammy. If the pan gets dry before the color develops, deglaze with a small splash of water and keep going.
6. Shred and Toss: Pull the beef out, shred or roughly chop it, and return it to the rich onion sauce.
7. Finish the Pasta: Boil your tubular pasta in salted water until one minute shy of al dente. Reserve a cup of the pasta water before draining. Transfer the pasta directly into the warm Genovese sauce with a splash of the reserved water, tossing vigorously until glossy and coated.
8. Serve: Plate immediately and top with plenty of grated Pecorino Romano. 🍽️