A 'poor man's' ragù from Naples, Ziti alla Genovese (sometimes called Pasta alla Genovese) is a classic Sunday sauce recipe. With slow-cooked onions and tender stew beef, this pasta sauce is hearty comfort food. Traditionally served with ziti.
1tbspolive oilor lard or clarified butter (to brown the meat)
2tbspolive oilfor veggies sauté
320gzitior another tube pasta
¼tspfine saltor to taste
¼tspblack pepperor to taste
pecorino cheesefinely grated to taste
Instructions
Prepare the Ingredients
Mince the carrot and celery. Cut the onion into bite-size slices.
3 ½ lbs yellow onions, 1 large carrot, 3 ribs celery
Cut the beef into large pieces. Brown the beef on all sides (medium heat-high heat) in a pan with lard, olive oil or clarified butter.
1 lb beef chuck, 1 tbsp olive oil
Add white wine to deglaze the pan with the beef. Then, set it aside.
½ cup white wine
Simmer the Sauce
Cover the bottom of a dutch oven (or similar pot) with olive oil. Over medium heat, briefly sauté the minced carrots and celery. Then, add the onions and give everything a stir.
2 tbsp olive oil
Add the browned meat and enough water to just cover the ingredients. Cover and cook the sauce on low heat for 3 hours, stirring occasionally.
4 cups water
At the end of the three hours, your sauce will look like this! The onions tender and the meat will easily fall apart. Salt and pepper to taste.
¼ tsp fine salt, ¼ tsp black pepper
Cut or shred the meat into bite-size pieces, more or less to suit your taste.
Finish with Pasta (Ziti)
Cook the ziti (or pasta of your choice) in salted, boiling water according to package directions for al dente pasta. Drain the pasta and transfer it to the sauce.
320 g ziti
Give the pasta a good mix to combine. Add a handful of grated pecorino cheese. Top with more pecorino cheese if you wish and serve!
pecorino cheese
Buon appetito!
Video
Notes
Pecorino Cheese is Salty!Keep in mind that, like most aged cheeses, pecorino cheese is a bit salty. Add less salt to season if you plan to add a fair amount of pecorino cheese to the dish before serving.