recipe, la genovese, onion sauce with meat, Genovese style, bucatini pasta

Ingredients: Bucatini alla Genovese

2 pounds (approximately) chuck roast, Diced in 2" cubes
2 pounds onions, halved through the root end and finely sliced, about 12 cups
1 medium carrot, finely sliced (about 1/2 cup)
1/2 a large, outside rib celery, finely chopped
(About 1/4 cup)
2 teaspoons salt
2 rounded tablespoons finely cut parsley
8 cups water
1 cup dry white wine
Optional: 1/4 cup or more water
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano
1 pound Bucatini pasta, ziti or penne

Directions:
Put the meat in a large pot. Cover the meat and surroundings with the carrot, celery, parsley onions, salt, and 7 cups of water. Bring to a simmer and cook uncovered over medium heat and stirring every 15 minutes. It should cook nice and slow therefore stir often.

Tomato is an option, however it is believed that in the old style Neapolitan art of cooking the Genovese sauce predates the Tomato. So you can add it, because it does add a color to it, but to keep things traditional you should try it without it.

After about three hours, most of the liquid should have evaporated, the onions should be almost creamy, and the meat should be tender.
Now raise the heat for a little and add the wine. Bring to a Boil keep stirring frequently, until the wine has evaporated, usually it take about 8 minutes, Then continue to boil, stirring frequently, until the sauce has reduced to a creamy texture. You can add the tomato paste at the end of the cooking process and simmer for a minute or so. Now you have your pasta ready and serve the sauce over it by sprinkling Parmigiano-Reggiano over the pasta dish.
You can serve the meat separate as a second course.