Pasta alla Genovese (Onion-Braised Beef Pasta)

• 1.2 kg Yellow onion
• 120 g Celery
• 150 g Carrot
• 2 tbsp Extra virgin olive oil
• 30 g Unsalted butter
• 800 g Beef chuck roast
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 250 ml Dry White Wine
• 500 ml Beef stock
• 2 Bay leaves
• 400 g Spaghetti
• 80 g Parmesan

1. Halve and thinly slice the onion. Finely dice the celery and carrot.
2. Heat the olive oil and butter in a Dutch oven over medium-high heat. Season the beef with 1 tsp of the salt and 0.5 tsp of the pepper, then brown well on all sides, 6 to 8 minutes total.
3. Add the onion, celery and carrot, plus the remaining salt and pepper. Cook over medium heat, stirring often, until the onions start to soften and turn glossy, about 12 minutes.
4. Pour in the wine and scrape up any browned bits from the base. Simmer for 3 to 4 minutes to reduce slightly.
5. Add the beef stock and bay leaves, then bring to a gentle simmer. Cover with the lid slightly ajar and cook on low for 2 hours, stirring every 20 to 30 minutes, until the beef is very tender and the onions have melted into a thick sauce.
6. Lift out the beef and bay leaves. Shred the beef into bite-sized pieces, then return it to the pot and keep the sauce on a very low heat while you cook the pasta.
7. Cook the spaghetti in a large pot of well-salted boiling water until al dente. Drain, reserving a splash of the cooking water.
8. Toss the spaghetti with the sauce over low heat, loosening with a little reserved pasta water if needed so it coats the strands. Serve hot with the parmesan sprinkled over the top.

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