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Perciatelli with Genoese Onion Gravy
1/2 lb Chuck or other stewing beef; left in one piece
3 lb Onions; peeled and quartered, (up TO 4)
1 Stalk celery; scraped and cut into 1-inch pieces
1 c Water
Salt & pepper to taste
1 lb Perciatelli pasta
1/3 c Grated Romano cheese
In a Dutch oven or casserole, pour in enough oil to cover the bottom of the pan. Brown the beef on all sides. After the meat has browned nicely, add the onions, celery and water, and bring to a boil. Add a little salt and pepper to taste. Reduce the heat to low, cover and simmer for approximately 3 hours. Remove the meat from pan and reserve. Cool onion mixture.
Cook perciatelli according to package directions, drain.
Place the cooked onions in a food processor or blender and pulse 2-3 seconds. Return to pan and add cheese and heat, stirring occasionally for 1-2 minutes.
Place pasta on a large dish and cover with onion gravy. Sprinkle additional grated cheese, if desired. (The reserved meat can be cut into large pieces and served as the main course, or can be shredded and served as a salad by adding 2 crushed garlic cloves, vinegar, salt and pepper to taste.)