Slow-simmered perfection! Sure, this old school recipe flies in the face of the convention that recipes must be, above all, quick, but the proof is in the process—and it’s an easy one! After rendering some pork fat from pancetta, brown your beef chuck in the fat, then add celery and carrot and seasonings, a little white wine, and finally, count them, 6 pounds of sliced onions! Everything gets cooked down and reduced over 10 hours until all the intermingled flavors become something akin to pure poetry in a pasta sauce. Serve with rigatoni or your favorite pasta. Get the recipe for Rigatoni alla Genovese.