Pasta alla Genovese - An Onion Lover's Dream

Pat dry chunks of chuck roast. Season with salt and pepper. In a Dutch oven (I used a 5qt, 7qt would be most ideal) on medium/high heat add a small amount of olive oil and crisp up pancetta. Remove and set aside. In the fat that rendered sear chuck roast until brown on both sides (4-5 minutes each side) quickly sear smaller sides (1 minute). Remove chuck roast and set aside. Reduce the heat to medium/low. Add a small amount of olive oil to the pan and add celery, carrots and garlic. Cook until tender (6 minutes). Add 2 Tbsp tomato paste and cook until the bright red turns brown. Add a small layer of onions. Deglaze the pan with white wine and reduce by half or until wine is cooked out. Add another layer of onions. Nestle the chuck roast into the pan and then top with pancetta, onions, cherry tomatoes and bay leaves. Cover. After 30 minutes give a small stir. Cover and let onions cook down and simmer on low for 2 more hours. Take the lid off and continue to simmer on low for another 45-60 minutes until beef is tender. This is now the point where I cooked the pasta. Remove the bay leaves. Pull apart the chuck roast and continue to let the meat sauce thicken. Add in cooked pasta, pasta water, pecorino and Parmesan. Top with parsley. Serve and enjoy ☺️