Rigatoni alla Genovese

Ingredients for enough sauce for 2 pounds of dry rigatoni (8 servings):

• 1 tablespoon olive oil
• 6 ounces pancetta or salt pork, diced
• 2 1/2 pounds beef chuck, seasoned with 2 teaspoons kosher salt
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 1 rounded tablespoon tomato paste
• 1 teaspoon freshly ground black pepper
• 1 bay leaf
• 2/3 cup white wine
• 4 pounds yellow onions, sliced
• 2 pounds red onions, sliced
• water or broth as needed to adjust liquid level during simmering
• salt to taste

Render pancetta in olive oil on medium heat. Sear beef chuck on high. Add the pancetta to the celery and carrot and cook on medium-high for 5 minutes. Deglaze the pan using the tomato paste, wine, bay leaf, and pepper. Add onions. Bring to a boil on medium. Cook on low for 8-10 hours.

source: https://foodwishes.blogspot.com/2016/03/rigatoni-alla-genovese-maybe-best-meat.html