Pasta Alla Genovese
Pasta tossed with an unctuous stewed beef & onion ragu.
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Cooking tools:
- Pot
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Tongs
- Fork
- Grater
- Measuring cup
- Ladle
- Colander
- Oven
- Wooden spoon
- Serving bowl
- Kitchen towel
- Pepper mill
- Spoon
- Saucepan
Ingredients
- Beef chuck, 1 part
- Salt, a sprinkle
- Onions, 1/2 part
- Carrots, 1/8 part
- Celery, 1/8 part
- Cherry tomatoes, 1/8 part
- Olive Oil, 1/8 part
- Chicken broth, 80%
- White wine, 20%
- Bay Leaves, 2-3
- Rigatoni, 1 package
- Parmesan, to taste
- Black Pepper, to taste
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