EFK Pasta alla Genovese

Directions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the pancetta and cook until lightly browned. Season the beef with salt and pepper, add it to the pot, and brown on several sides. Add the carrot and celery and cook 3 minutes. Add the onions in batches, stirring until each batch begins to soften. Pour in the wine and scrape up the browned bits. Add the bay leaf, reduce the heat to low, cover, and cook very gently for about 3 hours, stirring every 20 to 30 minutes, until the onions have collapsed into a deep golden sauce and the beef is fork-tender. If the pot becomes dry before the onions release their liquid, add a few tablespoons of water. Shred or chop the beef into the onion sauce. Cook the pasta in salted water until just shy of al dente, reserving 1 cup pasta water. Toss the pasta with the Genovese sauce, adding pasta water a little at a time until glossy and well coated. Remove from the heat and fold in the cheese and parsley.