Ingredients for 4 people
- 2 kg sweet onions, such as Cévennes or Roscoff;
- 3 carrots;
- 1 stalk celery;
- 300 g long-cooked beef;
- 8 cl olive oil;
- ½ glass of white wine;
- 500 g of rigatoni or paccheris;
- parmesan (optional).
Peel the onions and chop them as finely as possible. The secret behind this recipe lies in the carving of these. Peel the carrots, cut them into cubes, do the same with the celery branch. To reserve. Cut the meat into large cubes. Pour a drizzle of olive oil into a Dutch oven and brown the meat over medium heat. Add salt and cook for 3 to 4 minutes, turning the pieces of meat well to brown on all sides. Deglaze with white wine to recover the cooking juices (the color at the bottom of the pan).
Add the vegetables, pour on the rest of the olive oil and lower the heat, cook covered on a low heat for 4 hours. Check every hour if everything is in order. If the mixture seems dry to you, add another half glass of wine to moisten. Taste and season with salt halfway through cooking. After 4 hours of boiling covered, uncover the pot and let it simmer for another hour.
When ready to serve, cook the pasta 2 minutes shorter than the time indicated on the package. Before draining the pasta, collect the cooking water in a cup. This contains the starch that helps bind the sauce to the pasta. Combine pasta and stew in a saucepan over high heat. If the sauce is already moist, simply cook for 1 to 2 minutes, stirring with a wooden spoon. Otherwise, add a little boiling water and mix until the pasta absorbs the water. Optionally serve with a pinch of pepper and Parmesan.