Pasta alla Genovese (Neapolitan Slow-Braised Onion and Beef Ragu)
Pasta alla Genovese is a Neapolitan slow-cooked ragu that uses a large volume of onions braised with beef chuck for at least two hours. No tomato is involved; the sauce draws all its sweetness from caramelized onions and depth from white wine and the rendered beef fat. The finished ragu has a thick, almost jam-like consistency with shredded meat folded throughout. Ziti is the traditional pasta shape, served with a generous dusting of Parmigiano-Reggiano.
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Instructions
- 1
Brown beef chuck in olive oil to sear the surface.
- 2
Add sliced onion, carrot, celery, and wine; cook over low heat.
- 3
Cover and slowly braise for at least 90 minutes until onions melt down.
- 4
Shred the beef into the sauce and adjust seasoning.
- 5
Toss cooked ziti with ragu and finish with parmesan.
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