Cook the onions with the butter and some salt in a large frying pan on medium heat stirring often until dark brown, about 45 minutes. You will end up with about a cup of onions.

in a blender or with a hand blender, puree the onions with the egg. Make sure they are cooled so the egg doesn't cook. My food processor wasn't able to truly blend this the way I wanted but the hand blender did a great job.

Mix this onion paste in with the flour until it forms a dough. Add more flour if needed, it should be a stiff dough. Cover and allow to rest in the fridge for about a half hour.

Roll out the dough with a pasta machine or a rolling pin to a medium thickness. Cut into 1/2 inch wide noodles with a knife.

Preheat oven to 300.

Put the beef, tomatoes, vinegar, garlic, and oregano in a baking dish with some salt. Bake for about 4 hours until the meat is tender and falling apart. Stir it a few times during the process.

Transfer to the stovetop and shred up all the meat. I used a potato masher. Add in the cream and parm and stir to combine. Put it over low heat.

Bring a large pot of water to a boil. Cook the noodles about 3-5 minutes to desired texture. Fresh pasta can go quick but I left these a little thick.

Transfer the noodles directly into the sauce and stir to combine. Serve with the chives on top.