Pasta alla Genovese Recipe

 

Pasta alla Genovese

Ingredients

1½ pounds (700 g) boneless beef chuck roast, trimmed and cut into 4×3-inch pieces

Kosher salt and freshly ground black pepper, for seasoning

¼ cup (60 g / 60 ml) lard or extra-virgin olive oil

3½ ounces (100 g) carrots, peeled and finely diced (about 2 small carrots)

1 celery stalk (75 g), finely diced

3 pounds (1.4 kg) yellow or red onions, thinly sliced, divided

1 tablespoon (15 g) tomato paste

1 cup (240 ml) dry white wine, divided

1 bay leaf

5 ounces (150 g) cherry tomatoes (optional)

1 pound (450 g) short tubular pasta, such as ziti, paccheri, or rigatoni

1 loosely packed cup (15 g) fresh parsley, finely chopped (leaves and tender stems)

Finely grated Pecorino Romano or Parmigiano-Reggiano, for serving

Instructions

1. Season the Beef

Pat the beef dry and season all over with salt and black pepper. Let it rest for at least 45 minutes to absorb the seasoning.

2. Sauté the Vegetables

Heat the lard or olive oil in a large Dutch oven over medium-high heat until shimmering.

Add the diced carrots and celery and cook, stirring occasionally, for about 5 minutes until softened but not browned.

Add one-third of the sliced onions (about 1 pound / 450 g), season lightly with salt, and cook another 5 minutes until the onions soften.

3. Build the Base Layer

Stir in the tomato paste and ¼ cup (60 ml) of the white wine. Scrape the bottom of the pot to release any browned bits.

Spread the onion mixture evenly across the bottom of the pot.

Reduce the heat to medium-low and nestle the beef pieces into the pot in a single layer.

Cover the meat with the remaining onions (about 2 pounds / 900 g), add the bay leaf, lightly season with salt, and place the lid on the pot.

4. Slow-Cook the Onions and Beef

Simmer gently, uncovering occasionally to stir and prevent sticking, for about 1 hour.

Keep the heat low enough to maintain a slow, steady simmer and ensure a layer of onions stays between the beef and the bottom of the pot.

5. Continue Cooking Until Tender

Crack the lid open slightly and continue cooking for 1½ hours, or until the beef is very tender and a knife slides in with little resistance.

Remove the beef and bay leaf using tongs. Set the beef aside to cool slightly; discard the bay leaf.

6. Add Wine and Tomatoes

Pour the remaining ¾ cup (180 ml) white wine into the pot along with the cherry tomatoes (if using).
Bring to a gentle simmer.

Once the beef is cool enough to handle, cut it into 1½-inch pieces and return it to the pot.

Season with salt and cook for about 15 minutes, stirring occasionally, until the tomatoes begin to burst and the mixture thickens into a rich ragù.

Break the beef up slightly with a spoon if desired, but keep some larger chunks for texture.

7. Cook the Pasta

In a separate pot of generously salted boiling water, cook the pasta until just shy of al dente—about 1–2 minutes less than the package instructions.

Use a spider skimmer to transfer the pasta directly into the sauce along with ½ cup (120 ml) of pasta cooking water.
(If draining in a colander, reserve at least 1 cup of pasta water.)

8. Combine and Finish

Increase heat to high and cook the pasta in the sauce for 1–2 minutes, stirring vigorously until the sauce thickens and coats the pasta.

Add more pasta water in small increments if needed.

Remove from heat, stir in the chopped parsley, and season with salt to taste.

9. Serve

Serve immediately with plenty of finely grated Pecorino Romano or Parmigiano-Reggiano.