Pasta alla genovese

• Servings: 4
• Difficulty: medium
• Time: 2 hours
• Tools: large pot, skillet, colander, wooden spoon

Ingredients

• 400g pasta
• 2 large onions, thinly sliced
• 4 tablespoons olive oil
• 350g beef stew meat, cut into small pieces
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 1/2 cup (120ml) white wine
• 1/2 cup (120ml) beef broth
• 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. In a large pot, bring salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the sliced onions and cook until caramelized and golden brown, about 40-50 minutes.
3. Push the onions to one side of the skillet and add the beef stew meat. Increase the heat to medium-high and cook until browned on all sides.
4. Add the minced garlic and fresh rosemary to the skillet. Stir well to combine.
5. Pour in the white wine and cook until it evaporates, about 2-3 minutes.
6. Add the beef broth and season with salt and pepper. Reduce the heat to low, cover, and simmer for 1 hour to allow the flavors to meld together.
7. Remove the rosemary sprig and discard. Add the cooked pasta to the skillet and toss well to coat with the sauce.
8. Serve the Pasta alla Genovese in bowls, topped with grated Parmesan cheese.
9. Enjoy!