Pasta alla Genovese

This is a traditional recipe of Campania region that is widespread and appreciated by everyone; despite its name, it is unknown in the Ligurian city of Genova. This rich ragu, is prepared with lots of onions that turn into a delicious puree when cooked, is highly flavoursome and presents a sweet note. This is why the sauce needs to be balanced with the acidity of the wine and lastly, left to thicken, or 'dry'.

Some save the meat and enjoy it as a second course, or use it all with the pasta.

Ingredients (serves 6)

• Ziti pasta or penne 1 lb (≈ 450 g)

• Beef 2 lbs (≈ 1kg) - (chuck roast, tied or a chuck steak)

• Yellow onions 4 lbs (≈1,8 kg)  about 12 cups finely sliced

• Celery 2 oz (≈75 g) or ½ large outside rib

• Carrots 2 oz (≈75 g) or 1 medium carrot

• 2 rounded tablespoons finely cut parsley

• ½ teaspoon of dried marjoram

• 8 cups of water

•   Dry White wine 1 cup (≈150 g)

• Extra virgin olive oil to taste

• Fine salt to taste

• Freshly ground black pepper to taste

• Freshy grated Parimigiano Reggiano if you wish

Preparation:

1)    Place the meat in a heavy-bottomed, 7 -to – 8 quart pot. Surround and cover meet with the sliced onions, celery, salt, parsley, marjoram. Bring to simmer and cook uncovered over medium low heat, simmering gently but steadily, and stirring every so often. As the liquid reduces in the pot and the meat becomes exposed make sure to turn the meat regularly – every 20 minutes or so – so that it cooks evenly.

2)    After about 3 hours, most of the liquid should have evaporated, the onions should be almost creamy, and the meet should be tender. Even if the meat is not as tender as you would like, remove it and set it aside. It can be further tenderized when reheated.

3)    Raise the heat under the onions and add the wine. Boil, stirring frequently, until the wine has evaporated, about 10 minutes. Then continue to boil, stirring frequently, even constantly, until the sauce has reduced and thickened so much that when it is stirred you can see the bottom of the pot for a second. This can take as long as 20 minutes. If desired for added colour, stir in some tomato paste at this point and cook for another minute, (If, when reheating the sauce seems too tight stir in a little water to loosen it. Season with plenty ground pepper. Correct the salt if needed.

4)    Save about ½ cup of sauce for the meat. Serve the remaining sauce very hot on ziti or penne and pass the pepper mill and Parmigiano Reggiano.

5)    The meat can be served as a separate, second course, with a little onion sauce, or refrigerated and eaten at another meal. If the meat did not become entirely tender during its cooking with the onions, slice it a layer it with spoons of the sauce in a baking dish or casserole. Cover (with foil if necessary) and reheat in a 325 degree oven until heated and almost fall-apart tender.

Wine

We would enjoy this recipe with a Red wine from Campania, a Piedirosso (click here)

Enjoy!

Mic

Pasta alla Genovese