I posted this 3 years ago when I started my blog.  It was in my 5 all time recipes (thanks Christian!)  But it bears repeating, and I have made some slight changes, since we are living a lo carb lifestyle now and we are skipping the Pasta.  So it needs to be a dish for low carb fans too!  This is going to take you all day to do, probably 7 or 8 hours at a slow boil.  But it’s honestly not difficult, nor do you have to babysit it all day.  Once you get a nice steady low boil going, you can leave it for an hour, take a nap, or even stop it and turn it back on later if you have to go to the dentist or something. The trickiest part of the day is just setting the boil right.  I give it a low medium or a high Low.   I have taken a picture every hour of the progress, but in some cases there is very little change so I will break it down to 4 or 5 pics.

10 AM

PASTA GENOVAISE

1 3-4 lb. boneless chuck roast

10 Baseball sized onions, peeled and chopped into large chunks

1 stick butter (20 years ago it said margarine or butter.  Butter was expensive!!)

2 Tbs. beef bouillon, such as Knorr, or Better than Bouillon (20 years ago the recipe called for 2 cubes beef bouillon)

NOTE:  pretty important to have a good, heavy bottom pan that does not burn.  Mine was a non-stick Dutch oven.

Water to cover all ingredients.

 

10:00 AM (this is my timing….it doesn’t mean you have to start it at 10!)

Cover all with water, bring to a low boil, adjust heat and plan on a long day, but you are not chained to the stove! Just stir every time you walk by!  

 

This is 3 hours in (about 1:00 pm).  It’s stir-able, but not yet smash-able or Shred-able!

About 5 hours in, you can begin to shred the meat.

5 or 6 hours in, start shredding the meat, and start to smash smash smash all together whenever you walk by the simmering pot.

See the difference?  It’s going to  thicken and the onions are literally going to disappear, but produce a fabulous “caramelized” onion flavor!  Actually, at this point you could serve it.   Toss with pasta and lots of Parmesan, Asiago, Romano, or a mixture.  The original recipe called for Mostiacolli and I can’t even find it anymore.  A good Penne,  Papardelle or a sturdy ‘corkscrew pasta’ would work.  Angel hair or spaghetti not as much, as this sauce is so heavy.   I usually let the mixture  go another hour or so, until all the liquid is dissolved.  But it’s delicious either way!

IMPORTANT NOTE:  DO NOT BE TEMPTED TO SEASON AS YOU GO!  WAIT TILL THE END, BECAUSE THE FLAVORS ARE GOING TO CONCENTRATE SO MUCH!

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