Penne with Genoese sauce

Ingredients for 6 servings:

• 1 ½ kg beef (boiled beef)
• 15 m.-sized onion(s)
• 1 jar white wine, dry
• 1 jar beef broth
• e.g. salt and pepper
• 4 tbsp olive oil
• 700 g pasta (Penne Rigate)
• 100 g Parmesan, grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 8 hours; Total time approx. 9 hours

Peel and dice the onions. Heat the olive oil in a roasting pan and sear the boiled beef on all sides. Then add the diced onions and fry until translucent. Pour in the beef stock and wine and bring to a boil briefly. Season with salt and pepper to taste. Once cooking begins, reduce the heat to very low and simmer gently for about 8 hours. Check occasionally to see if there is enough liquid left and add a little more water if necessary. The sauce should be nice and creamy at the end of the cooking time and the meat should be buttery soft. Shortly before the end of the cooking time, cook the penne rigate in salted water with a dash of olive oil until al dente. Drain the pasta and return it to the pot. Add a ladleful of the onion sauce to the pasta in the pot and mix in 2 tablespoons of Parmesan cheese. Transfer the pasta to a plate and top with more sauce to taste. Sprinkle with plenty of Parmesan cheese and serve. Serve the buttery meat as a second main course, also with the sauce, and a side dish of your choice. Polenta or potatoes, for example, or peppers or zucchini, would also be good.