Ingredients

Pasta alla Genovese:-

• 2 to 3 pounds chuck roast or chuck London broil ( 1 kilo to 1 1/2) a large flank steak can be used. Just chop some parsley and garlic and roll up like a braciole.
• 1/4 cup Extra Virgin Olive Oil(70 ml)
• 2 to 3 pounds Onions chopped (1 kilo to 1 1/2 kilo)
• 3/4 medium carrots cut in pieces
• 3 celery stalks cut in pieces
• 14 ounces chopped tomatoes or tomato passata (400 grams)
• 2 bay leaves
• Salt to taste
• Fresh cracked pepper to taste
• 1 to 2 pounds large short cut pasta (450 to 900 grams) such as pennoni, paccheri, rigatoni or ziti.
• Pecorino Romano to taste Or Parmigiano Reggiano