Pasta Madness

Braised Onion Ragù

Serve with:

Ingredients

  • 6 tablespoons (85 grams) unsalted butter, divided
  • 2¼ pounds (1 kg; about 4 medium) yellow onions, thinly sliced into half moons
  • Kosher salt
  • 3 garlic cloves, thinly sliced
  • ¼ cup (60 grams) tomato paste
  • ½ cup (120 ml) dry white wine like Pinot Grigio
  • A pinch of ground cloves
  • 2 bay leaves
  • 3 cups (720 ml) low-sodium vegetable or chicken stock, plus more as needed
  • Freshly ground black pepper
  • 1 teaspoon high-quality balsamic vinegar or balsamic reduction
  • Finely grated Parmigiano-Reggiano and fresh thyme, for serving

Directions

  1. In a Dutch oven or large, heavy-bottomed sauté pan, melt 4 tablespoons of the butter over medium heat. Add the onions, season with salt, and stir to coat. Cook until the onions are soft but not browned, stirring occasionally, 5 to 10 minutes.
  2. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato paste and cook until caramelized, 1 to 2 minutes. Pour in the wine and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan. Add a small pinch of cloves, the bay leaves, and the stock. Bring to a simmer, then reduce to a low bubble. Cook, stirring occasionally, until the liquid is absorbed and the mixture is jammy, 1½ to 2 hours. If needed, stir in additional stock, ½ cup (120 ml) at a time, to prevent burning. Remove and discard the bay leaves. Season to taste with salt and pepper.
  3. Stir in the remaining 2 tablespoons butter and the balsamic. Turn off the heat.
  4. Cook your pasta of choice to your liking. While the pasta cooks, return the onions to medium heat. Stir in a little pasta cooking water until saucy. Transfer the pasta directly to the sauce (if you need to drain it first, reserve a little extra cooking water in case you need it) and cook, tossing frequently, until well coated, 1 to 2 minutes.
  5. Divide the pasta among bowls and serve with Parmigiano-Reggiano and a scattering of fresh thyme.

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