Pasta alla Genovese (6 Hour Beef & Onion Sauce)

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Turkey reduces fat content while pork can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Thinly shave 2.5 pounds of yellow onion using a mandolin or sharp knife and set aside.

Finely chop 2 carrots and 2 celery stalks.

Cut a boneless chuck roast into 4 pieces and season lightly with salt and pepper.

Heat a generous splash of olive oil in a heavy-bottomed Dutch oven over medium-high heat.

Sear the beef chunks for 2 minutes on each side until browned, flipping every 2 minutes.

Remove the browned beef and place it on a plate.

Add the finely chopped carrots, celery, and pancetta to the pan and sauté for 3-4 minutes until softened.

Return the beef to the pan and add half of the onions on top.

Nestle the remaining beef pieces into the pan and cover with the rest of the onions.

Cover the Dutch oven tightly and cook on low heat for 3 hours, checking every hour to turn the meat and fluff the onions.

After 1 hour, remove the top layer of meat and onions, place them on a plate, and rearrange the bottom layer to ensure even cooking.

After 2 hours, repeat the flipping process with the meat and onions.

After 3 hours, add 1 cup of dry white wine, 1 bay leaf, and parm rinds to the pot, and set the timer for 1 hour uncovered at medium-low heat.

After 5 hours, remove the bay leaf and parm rinds, increase the heat to medium, and simmer for 30 minutes to 1 hour until the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens