Make

Method

1. In a large, heavy-based pot, heat the olive oil over a medium heat. Add the onions with a pinch of salt and cook slowly, stirring occasionally, for 20–25 minutes until soft and glossy.
2. Add the beef and brown on all sides.
3. Pour in the white wine and let it evaporate. Add the bay leaf, a little salt and a few turns of black pepper.
4. Reduce the heat to low, cover partially and cook very gently for 2–2½ hours, stirring from time to time. The onions will melt down into a rich, creamy sauce. If the mixture looks too dry, add a splash of water.
5. Remove the meat and set aside. Discard the bay leaf. Using two forks, shred the beef.
6. Return the shredded beef to the sauce and stir to combine. Keep warm over a very low heat.
7. Cook the Bombardino pasta in plenty of salted water until al dente. Reserve a cup of pasta water before draining.
8. Toss the pasta with the Genovese sauce, adding a little pasta water if needed to loosen the sauce and help it cling to the pasta.
9. Serve hot with plenty of grated Pecorino Romano or Grana Padano.