Perciatelli with Genoese Onion Gravy
| Yield: | 1 Servings |
| Categories: |
| Vegetable oil | ||
| 1/2 | lb | Chuck or other stewing beef; left in one piece |
| 3 | lb | Onions; peeled and quartered, (up TO 4) |
| 1 | Stalk celery; scraped and cut into 1-inch pieces | |
| 1 | c | Water |
| Salt & pepper to taste | ||
| 1 | lb | Perciatelli pasta |
| 1/3 | c | Grated Romano cheese |
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