Pasta Genovese

this is another pasta dish you're not going to find in an Italian American restaurant in fact I've never seen it in the states it's also a very Regional dish so you're really not going to find it outside of Naples even when you're in Italy it's part of my peasant food series and this is pasta al finally

traps in celer and onion and then I'm going use my mandolin to finally slice seven large onions that is one big pile of onion season two big pieces of beef Shin I'm going to Brown These in the cast iron and then transfer to this reason being here that this is is a very

tiny not heavy bottom pan ideally it would be and you just use one into the pot goes half the onion four dried bay leaves some pepper corns take the meat out add in the celery and carrot de glaze the pan with a little white wine in with the beef Shanks it's reduced by

half straight in and the second half of the onions goes on top the meat should be entirely covered by The Onion heat to Low cover cook for 6 hours this is 2 hours in after 3 hours I'm going to check on the meat it's not quite done yet so we're going to keep keep that

going after 4 hours the meat is fall off the bone add a little salt turn the heat on to high uncovered let's reduce this down for the meat you can either serve it as a saoni so after the pasta or you can kind of chop it up and add it to the sauce which is what we're going to

do when it's reduced halfway add the chopped up meat back in I'm going to add in 1/2 of a medium tomato and that's just going to add a little bit of acidity to this cuz it's so sweet chop up a handful of parsley I appreciate this dish is not pretty but it tastes