Genovese Sauce

Genovese Sauce

Ingredients

¼ brown onion, roughly chopped

1 small carrot, peeled

1 celery stalk

4 bay leaves

1 mug of water

600 g (21.2 oz) chuck beef, cut into chunks

300 g (10.6 oz) pork rashers, cut into pieces

1.3 kg (45.8 oz) brown onions, thinly sliced

1 glass dry white wine (about 150 ml)

Extra-virgin olive oil (EVOO), as needed

Salt and freshly ground black pepper, to taste

300 g (10.6 oz) ziti pasta, or desired amount

Pecorino Romano cheese, for serving

Instructions

Slice the brown onions in half, then use a mandoline or sharp knife to cut them into thin slices. Place the sliced onions in a bowl of water to mellow their sharpness and reduce irritation while working.

Roughly chop ¼ of a brown onion along with the carrot and celery. Transfer them to a food processor, add a generous drizzle of extra-virgin olive oil and a splash of water, then blend until smooth to create a soffritto.

Cut the chuck steak and pork rashers into small, evenly sized pieces and set aside.

Heat a Dutch oven over medium heat and add about 3 tablespoons of olive oil. Pour in the blended soffritto and cook for roughly 10 minutes, stirring occasionally, until fragrant and softened.

Add the meat to the pot and stir to coat it in the soffritto. Increase the heat to medium-high and allow the meat to brown lightly. Cover with a lid and let it steam in its own juices for about 2 minutes.

Season lightly with salt and pepper, add the bay leaves, stir, then cover again and simmer for another 2 minutes.

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook uncovered for about 5 minutes to allow the alcohol to cook off.

Drain the sliced onions and add them to the pot. Gently stir to combine, bringing some of the meat to the surface. Season again lightly with salt and pepper. Cover and cook over very low heat for 4 hours, stirring every 30 minutes.

After 4 hours, remove the lid and continue cooking uncovered for an additional 2 hours on low heat, allowing the sauce to slowly reduce and concentrate.

Once the sauce becomes thick and jam-like, gently press and shred the meat with a spoon or spatula. Remove and discard the bay leaves.

Bring a large pot of salted water to a boil. Cook the ziti according to package directions until al dente, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.

In a separate pan, warm the desired amount of Genovese sauce. Add the drained pasta and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce and create a silky, emulsified finish.