Best Pasta Alla Genovese

Don’t be concerned that there’s so little liquid in the pot after adding the onions and beef. In the covered pot warmed by the oven heat, the vegetables and meat release moisture that becomes the braising liquid. For the second half of cooking, don’t forget to uncover the pot. This allows some of that liquid to evaporate for a richer, more concentrated flavor and consistency.

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE

3 to 4 OUNCES PANCETTA, CHOPPED

2 MEDIUM CARROTS, PEELED AND FINELY CHOPPED

2 MEDIUM CELERY STALKS, CHOPPED

1 CUP DRY WHITE WINE

3 POUNDS YELLOW ONIONS, HALVED AND SLICED

1½ POUNDS BONELESS BEEF SHORT RIBS, TRIMMED AND CUT INTO 2-INCH CHUNKS

¾ TEASPOON RED PEPPER FLAKES

2 INCH PIECE PARMESAN RIND (OPTIONAL), PLUS 2 OUNCES PARMESAN CHEESE, FINELY GRATED (1 CUP)

KOSHER SALT AND GROUND BLACK PEPPER

1 POUND RIGATONI PASTA

½ CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY

Directions at 177milkstreet.com

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