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Name: Perciatelli with Genoese Onion Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Vegetable oil; 1 c Water; Salt and pepper to taste; 1/2 lb Chuck or other stewing beef;; 1 lb Perciatelli pasta; 3 lb Onions; peeled and; 1 Stalk celery; scraped and; 1/3 c Grated Romano cheese

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INGREDIENTS

Vegetable oil
1 c Water
Salt and pepper to taste
1/2 lb Chuck or other stewing beef;
1 lb Perciatelli pasta
3 lb Onions; peeled and
1 Stalk celery; scraped and
1/3 c Grated Romano cheese

Servings

INSTRUCTIONS

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 on Feb 19, 1998

NOTES

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Perciatelli with Genoese Onion Gravy

Vegetable oil
1 c Water
 Salt and pepper to taste
1/2 lb Chuck or other stewing beef;
1 lb Perciatelli pasta
3 lb Onions; peeled and
1 Stalk celery; scraped and
1/3 c Grated Romano cheese

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 <shusky@erols.com> on Feb 19, 1998

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Nutrition

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Serving Size: 1 Serving (2229g)
Recipe Makes: 1 Servings

Calories: 1580
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1580

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