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Pasta alla Genovese | Christopher Kimball’s Milk Street

Date Added: 2/22/2021    Source: www.177milkstreet.com

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Ingredients
  • 2tablespoons extra-virgin olive oil, plus more to serve
  • 3-4ounces pancetta, chopped
  • 2medium carrots, peeled and finely chopped
  • 2medium celery stalks, chopped
  • 1cup dry white wine
  • 3pounds yellow onions, halved and sliced
  • 1 1/2pounds boneless beef short ribs, trimmed and cut into 2-inch chunks
  • 3/4teaspoon red pepper flakes
  • 2inch piece Parmesan rind (optional), plus 2 ounces Parmesan cheese, finely grated (1 cup)
  • Kosher salt and ground black pepper
  • 1pound rigatoni pasta
  • 1/2cup finely chopped fresh flat-leaf parsley
  • 2tablespoons extra-virgin olive oil, plus more to serve
  • 3-4ounces pancetta, chopped
  • 2medium carrots, peeled and finely chopped
  • 2medium celery stalks, chopped
  • 1cup dry white wine
  • 3pounds yellow onions, halved and sliced
  • 1 1/2pounds boneless beef short ribs, trimmed and cut into 2-inch chunks
  • 3/4teaspoon red pepper flakes
  • 2inch piece Parmesan rind (optional), plus 2 ounces Parmesan cheese, finely grated (1 cup)
  • Kosher salt and ground black pepper
  • 1pound rigatoni pasta
  • 1/2cup finely chopped fresh flat-leaf parsley
  • 2tablespoons extra-virgin olive oil
  • 3-4ounces pancetta, chopped
  • 2medium carrots, peeled and finely chopped
  • 2medium celery stalks, chopped
  • 1cup dry white wine
  • 3pounds yellow onions, halved and sliced
  • 1 1/2pounds boneless beef short ribs, trimmed and cut into 2-inch chunks
  • 3/4teaspoon red pepper flakes
  • 2inch piece Parmesan rind
  • Kosher salt and ground black pepper
  • 1pound rigatoni pasta
  • Kosher salt
  • 1/2cup finely chopped fresh flat-leaf parsley
  • 2ounces Parmesan cheese, finely grated (1 cup)
  • Kosher salt and ground black pepper

View the full recipe at 177milkstreet.com

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