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Genovese Meat Pasta Sauce

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Ingredients
  

  • 1 Lb. fusilli
  • 2 Lbs. boneless short ribs
  • 1/3 cup olive oil
  • 1 cup chopped pancetta
  • 1 cup each chopped celery and carrots
  • 3 Lbs. thinly sliced onions
  • 1 cup red wine
  • 3 cups beef stock
  • 1 cup pasta water
  • 1 cup chopped Italian parsley
  • 1 cup grated pecorino Romano

Instructions
 

  • Start by salt and peppering the meat and cutting into large equal size pieces
  • In a heavy stock pot in the oil saute saute the pancetta until crisp. Add the celery and carrots and saute until soft.
  • Add the meat and cook until golden brown on all sides. Deglaze the pan with the red wine waiting until it evaporates before adding the onions. Then add all the onions and the beef broth. cover and simmer for 3 hours or until the meat is fork tender and onions desegrated. Cook your pasta el dente. Add one cup of pasta water to the sauce
  • Toss the pasta in the Genovese sauce add the grated cheese and parsley.