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Export 5 ingredients for grocery delivery
Step 1
1 In a large pot or Dutch oven over medium heat, melt the butter
Step 2
2 Add the onions and salt, stir, cover and cook for 5 minutes
Step 3
3 Uncover and cook, stirring occasionally, until the onions are nicely browned in spots and the bottom of the pot is covered with stuck-on bits, 20 to 25 minutes
Step 4
4 Add the port to deglaze by scraping up any browned bits stuck to the bottom of the pot
Step 5
5 Add the stock or broth, pasta, thyme, and pepper, cover partially and increase the heat to bring to a boil
Step 6
6 Cook, stirring occasionally and adjusting the heat as needed to keep the mixture at a gentle, not rolling, boil, until the pasta is al dente and the liquid has reduced to coat the pasta, 15 to 20 minutes (see NOTE)
Step 7
7 Remove from the heat, discard the thyme, and stir in the cheese until melted
Step 8
8 Taste, and season with more salt and/or pepper, if needed
Step 9
9 Divide among bowls, sprinkle with more cheese and fresh thyme leaves, if desired, and serve
Step 10
10 NOTE: The pasta will continue to absorb liquid as it sits, so it’s okay if it is still saucy
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