A tomato-less pasta sauce cooked for many, many hours until the beef and the onions melt into each other.
The result is a rich, creamy sauce that makes a nice change from the Bolognese.
Relatively low effort as long as you’re staying at home and can give it a stir every half hour or so.
This was the first time I made it so I pretty closely followed this recipe.
Edit to add: this would probably work pretty well as a slow cooker recipe.
Yup, I cubed the beef before browning it. Partly to increase the surface area (Maillard reaction and all that), and partly to help it break down during the simmmmmmmering.