Pasta Alla Genovese (Pasta W/ Beef & Onion Ragù)

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Judy

1 ½ pounds (700g) boneless beef chuck roast, trimmed and cut into 4-by-3-inch pieces

Kosher salt and freshly ground black pepper

¼ cup (60g; 60 ml) lard or extra-virgin olive oil (see note)

3 ½ ounces (100g) carrots, peeled and cut into small dice (2 small carrots)

1 celery rib ( 75 g), trimmed and cut into small dice

3 pounds (1.4kg) yellow or red onions, thinly sliced, divided

1 tablespoon ( 15 g) tomato paste

1 cup (240ml) dry white wine, divided

1 bay leaf

5 ounces ( 150 g) cherry tomatoes (optional, see note)

1 pound (450g) short tubular dried pasta such as ziti, paccheri, or rigatoni (see note)

1 loosely packed cup (½ ounce; 15 g) fresh parsley leaves and tender stems, finely chopped

Finely grated Pecorino Romano or Parmigiano-Reggiano, for serving

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