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Pasta Alla Genovese
Ingredients
  • 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
  • POUNDS BONELESS BEEF SHORT RIBS, TRIMMED AND CUT INTO 2-INCH CHUNKS
  • 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
  • CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY
Steps
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