Ingredients
4 large yellow onions diced
2 tablespoons butter
1 egg
3 cups flour
1/2 pound chuck roast cut into 1 inch cubes
1 28 oz can crushed tomatoes
1/4 cup red wine vinegar
3 cloves garlic minced
1 teaspoon dried oregano
1/4 cup heavy cream
1/4 cup grated parm
chopped chives for garnish
Directions
1
Cook the onions with the butter and some salt in a large frying pan on medium heat stirring often until dark brown, about 45 minutes. You will end up with about a cup of onions.
2
in a blender or with a hand blender, puree the onions with the egg. Make sure they are cooled so the egg doesn’t cook. My food processor wasn’t able to truly blend this the way I wanted but the hand blender did a great job.
3
Mix this onion paste in with the flour until it forms a dough. Add more flour if needed, it should be a stiff dough. Cover and allow to rest in the fridge for about a half hour.
4
Roll out the dough with a pasta machine or a rolling pin to a medium thickness. Cut into 1/2 inch wide noodles with a knife.
5
Preheat oven to 300.
6
Put the beef, tomatoes, vinegar, garlic, and oregano in a baking dish with some salt. Bake for about 4 hours until the meat is tender and falling apart. Stir it a few times during the process.
7
Transfer to the stovetop and shred up all the meat. I used a potato masher. Add in the cream and parm and stir to combine. Put it over low heat.
8
Bring a large pot of water to a boil. Cook the noodles about 3-5 minutes to desired texture. Fresh pasta can go quick but I left these a little thick.
9
Transfer the noodles directly into the sauce and stir to combine. Serve with the chives on top.