Paccheri with Rib Cut à la Genovese

To prepare the paccheri with rib cut à la Genovese, start by generously salting the meat 1, then sear it in extra virgin olive oil in a large pan 2 3. 

While the meat is cooking, peel and slice the onions 4, then clean and dice the celery 5 and carrots 6. 

When the meat is well caramelized, remove it from the pan and set it aside 7. In the same pan, add the onions 8 and let them flavor for a few moments 9. 

Add the celery 10 and carrots 11, then flavor with bay leaves 2.

Season with salt 13 and black pepper and let cook over low heat for about 10 minutes, covering with a lid to aid in the cooking of the onions. Once they are ready, put the meat back in the pan 14 and deglaze with white wine 15. 

Let everything cook for about 4-5 hours on a very low heat with the lid on, until the meat becomes tender and starts to fall off the bone 17. At this point, remove the meat from the pan and shred it 18, then adjust the seasoning to your taste.

Add the shredded meat to the onion sauce 19, stir to flavor 20, and remove the bay leaves 21. 

Meanwhile, cook the paccheri in plenty of salted water for the time indicated on the package 22. Meanwhile, chop marjoram, parsley, and chives 23. Drain the paccheri a few minutes before the end of cooking and add them to the sauce 24. 

Fragrance with the chopped herbs 25 and hand-tear the basil 26. Finish with grated Parmigiano Reggiano DOP 27. 

Stir to combine 28 and serve immediately your paccheri with rib cut à la Genovese, adding more aromatic herbs if desired 29 30!