Pasta alla Genovese Pasta With Neapolitan Beef and Onion Ragù Recipe

Ingredients

• 1 1/2 pounds (700g) boneless beef chuck roast, trimmed and cut into 4-by-3-inch pieces
• Kosher salt and freshly ground black pepper
• 1/4 cup (60g; 60ml) lard or extra-virgin olive oil (see note)
• 3 1/2 ounces (100g) carrots, peeled and cut into small dice (2 small carrots)
• 1 celery rib (75g), trimmed and cut into small dice
• 3 pounds (1.4kg) yellow or red onions, thinly sliced, divided
• 1 tablespoon (15g) tomato paste
• 1 cup (240ml) dry white wine, divided
• 1 bay leaf
• 5 ounces (150g) cherry tomatoes (optional, see note)
• 1 pound (450g) short tubular dried pasta such as ziti, paccheri, or rigatoni (see note)
• 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped
• Finely grated Pecorino Romano or Parmigiano-Reggiano, for serving

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