This dish is so popular at Portland’s Caffe Mingo that the recipe is printed out on small cards at the restaurant, anticipating requests. It’s a wonderful thing to make on the weekend when you’re around the house and then reheat during the week for dinner.

Steps

1. In a large, heavy-bottomed, ovenproof pot, heat the olive oil. Season the beef with salt and pepper, transfer it to the pot, and cook over medium-high heat until browned on both sides.
2. Add the red onions and cook 8 to 10 minutes or until softened. Add the remaining ingredients (except the pasta and Parmesan), cover, and cook in a 475-degree oven for 3 to 4 hours, checking the meat after 2 hours and replenishing the liquid if necessary (use water or broth). Continue cooking, covered, until the meat is fork-tender.
3. Remove the beef from the pan. When cool enough to handle, shred the meat and return to the sauce to reheat. Season to taste with salt and pepper.
4. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and toss with the meat sauce. Serve warm with freshly grated Parmesan cheese.