Pappardelle alla Genovese

Pappardelle alla Genovese is a rich and hearty Italian pasta dish renowned for its deep flavors and tender meat. This recipe combines the robust taste of slow-cooked beef with a medley of onions, carrots, and celery, all simmered to perfection in a savory white wine-infused sauce. The long cooking process ensures the meat becomes incredibly tender, melding with the sauce to create a deeply satisfying dish.

Served over fresh pappardelle pasta and generously sprinkled with grated Parmesan, each forkful promises a comforting taste of Italy’s culinary tradition. Ideal for special occasions or when you crave a comforting, slow-cooked meal, Pappardelle alla Genovese is sure to delight with its rich flavors and tender textures.

Pappardelle alla Genovese

Ingredients:

50ml extra virgin olive oilCheckbox

3 small brown or white onions, thinly slicedCheckbox

1 carrot, finely choppedCheckbox

1 celery stick, finely choppedCheckbox

300g chuck steak, cut into large chunksCheckbox

300g beef cheeks, cut into chunksCheckbox

200ml white wineCheckbox

salt flakes and ground black pepperCheckbox

400g fresh pappardelleCheckbox

Grated parmesan, to serve

Instructions:

Step 1:

Heat the olive oil in a large heavy-based saucepan over medium heat.

Add the onion, carrot and celery and cook until softened.

Add the meat (in batches if needed so you don’t overcrowd the pan) and brown well all over.

Step 2:

Deglaze the pan with the wine, scraping up any bits caught on the base and cook out the alcohol for 3–4 minutes.

Step 3:

Add 800ml water and season to taste (don’t over season at this point as the long, slow cooking process will intensify the flavours).

Cover and cook over low heat for 4–6 hours (or even 8 hours, if you can!).

You know the sauce is ready when the meat falls apart, and the sauce is dark red and has left a coating on the side of the pan.

If you have time, leave the sauce in the pan overnight to allow the flavours to mingle and settle, or eat straight away.

Step 4:

To serve, bring a large saucepan of salted water to the boil.

Drop in the pasta and stir well, then cook for 4-5 minutes or until al dente.

Step 5:

Meanwhile, heat up the sauce, breaking up the meat with a fork if you need to.

Step 6:

Use tongs to transfer the pappardelle to a large serving platter, dragging along a little pasta cooking water, then top with the ragú and toss well.

Make sure the noodles are perfectly coated in the sauce.

Finish with a sprinkling of parmesan and serve hot.

Notes:

Choosing Meat:

Use both chuck steak and beef cheeks for this recipe. These cuts are ideal as they become tender and flavorful after long, slow cooking.

Browning the Meat:

Ensure the pan is hot enough to properly brown the meat. This step adds depth of flavor to the dish by caramelizing the meat and creating fond (browned bits) on the pan.

Deglazing with Wine:

White wine is used to deglaze the pan, which means scraping up any browned bits from the bottom. This process adds complexity and depth to the sauce.

Long Cooking Time:

Cooking the sauce over low heat for 4-6 hours (or longer if possible) allows the flavors to develop fully. The meat should be cooked until it falls apart easily and the sauce thickens and coats the back of a spoon.

Seasoning:

Season the sauce lightly initially and adjust seasoning towards the end of cooking. The flavors will concentrate as the sauce reduces, so be cautious with salt initially.

Preparing the Pappardelle:

Cook the fresh pappardelle in a large pot of salted boiling water until al dente. Reserve some pasta cooking water, as it helps bind the sauce to the pasta.

Combining Pasta and Sauce:

Toss the cooked pappardelle with the heated sauce in a large serving platter using tongs. Ensure each strand of pasta is coated evenly with the rich ragù.

Resting the Sauce:

Allowing the sauce to rest overnight, if time permits, enhances the flavors further by allowing them to meld together.

Garnishing:

Finish the dish with grated Parmesan cheese for added richness and a touch of umami flavor.

Presentation:

Serve the Pappardelle alla Genovese hot, immediately after tossing with the sauce, ensuring each serving is generously topped with Parmesan cheese.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta instead of pappardelle?

Yes, you can substitute pappardelle with other wide pasta shapes like tagliatelle or fettuccine.

The key is to use a pasta that can hold the hearty sauce well.

What can I use as a substitute for beef cheeks?

If beef cheeks are unavailable, you can use additional chuck steak or other cuts of beef suitable for slow cooking, such as beef shank or brisket.

How do I adjust the cooking time if I’m using a slow cooker?

If using a slow cooker, follow steps 1 and 2 in a skillet, then transfer everything to the slow cooker.

Cook on low for 6-8 hours or until the meat is tender and falls apart.

Can I make this dish ahead of time?

Yes, Pappardelle alla Genovese actually benefits from resting overnight to allow the flavors to develop further.

Reheat gently on the stove, adding a bit of water or broth to loosen the sauce if needed.

What can I serve alongside Pappardelle alla Genovese?

Serve this dish with a simple green salad dressed with vinaigrette, or with garlic bread to sop up the delicious sauce.

Can I freeze leftovers of this dish?

Yes, you can freeze leftover Pappardelle alla Genovese in an airtight container for up to 3 months.

Thaw overnight in the refrigerator before reheating gently on the stove.

How can I make this recipe lighter?

To lighten the dish, use leaner cuts of beef and reduce the amount of olive oil used at the beginning.

You can also use whole wheat or gluten-free pasta for a healthier option.

Do I need to use white wine in the sauce?

White wine adds depth and acidity to the sauce, but if you prefer not to use alcohol, you can substitute with an equal amount of low-sodium beef broth.

What type of Parmesan cheese should I use for serving?

Use freshly grated Parmesan cheese for serving. Parmigiano-Reggiano or Grana Padano are excellent choices for their rich flavor and texture.

How can I adjust the seasoning of the sauce?

Taste the sauce towards the end of cooking and adjust the seasoning with salt and pepper as needed.

Remember, the flavors will concentrate as the sauce reduces, so it’s best to season conservatively at the beginning.