Try this Perciatelli with Genoese Onion Gravy recipe, or contribute your own.Suggest a better description
http://www.foodtv.com/midatl/reclist.htm In a Dutch oven or casserole, pour in enough oil to cover the bottom of the pan. Brown the beef on all sides. After the meat has browned nicely, add the onions, celery and water, and bring to a boil. Add a little salt and pepper to taste. Reduce the heat to low, cover and simmer for approximately 3 hours. Remove the meat from pan and reserve. Cool onion mixture. Cook perciatelli according to package directions, drain. Place the cooked onions in a food processor or blender and pulse 2-3 seconds. Return to pan and add cheese and heat, stirring occasionally for 1-2 minutes. Place pasta on a large dish and cover with onion gravy. Sprinkle additional grated cheese, if desired. (The reserved meat can be cut into large pieces and served as the main course, or can be shredded and served as a salad by adding 2 crushed garlic cloves, vinegar, salt and pepper to taste.) Serves 4 Posted to recipelu-digest by LSHW
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|Serving Size: 1 Serving (2229g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 274 (17%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 404.9mg||125 %|
|Sodium 1173.2mg||40 %|
|Potassium 867.5mg||23 %|
|Total Carbohydrate 247.9g||73 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 247.9g|
|Protein 74.5g||106 %|
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Calories per serving: 1580
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