Pasta alla Genovese

Ingredients:

Ziti pasta 0.75 lb (320 g)

Beef 1 lb (600 g) – (blade/eye round/silverside)

Yellow onions 2 lbs ( kg)

Celery 2 oz (75 g)

Carrots 2 oz (75 g)

Parsley 1 sprig

Bay leaves 1 leaf

White wine ⅔ cup (150 g)

Extra virgin olive oil to taste

Fine salt to taste

Instructions:

Step 1:

To make pasta alla genovese, start by peeling and thinly slicing the onion.

Peel and finely chop the carrots.

Finely chop the celery too, leave the tuft to one side.

Step 2:

Tie the celery tuft, parsley and laurel leave together with cooking twine for a bouquet garni.

Lastly, prepare the meat by removing any excess fat and cutting it into 5 pieces.

Step 3:

Add a generous amount of oil to a large saucepan, followed by the onions, the celery and the carrot.

Leave to flavor on a low flame for a few minutes, then add the meat.

Step 4:

Add the bouquet garni and a pinch of salt, stir and leave to flavor for a few minutes.

Lower the flame, cover with the lid and cook for around 3 hours.

There is no need to add water or squash because the onions will release enough liquid into the cooking sauce so that it does not dry out.

However, it is important to check and occasionally stir it.

Remove the bouquet garni once the 3 hours are up.

Step 5:

Now add part of the wine and simmer on a high flame.

Stir and continue to cook for another hour without the lid, gradually add the remaining wine as the sauce thickens.

Once the cooking time is up, cook the ziti in boiling salted water.

Step 6:

Drain the pasta when firm to the bite and place it back in the saucepan.

Stir well to amalgamate the sauce, then serve your pasta alla genovese, sprinkled with some pepper and grated Parmigiano if you wish!

Notes:

Traditional Dish: Pasta alla Genovese is a traditional Italian dish originating from the city of Genoa. It features a rich, slow-cooked sauce made primarily with onions and beef, resulting in a hearty and flavorful pasta dish.

Ingredients: The recipe calls for simple ingredients including ziti pasta, beef, onions, celery, carrots, parsley, bay leaves, white wine, olive oil, and salt. These ingredients come together to create a delicious and comforting meal.

Preparation of Ingredients: The onions, carrots, and celery are thinly sliced and finely chopped, respectively, to create a flavorful base for the sauce. The meat is prepared by cutting it into pieces and removing excess fat.

Bouquet Garni: A bouquet garni is prepared by tying together the celery tuft, parsley, and bay leaf with cooking twine. This bundle of herbs enhances the flavor of the sauce during the slow cooking process and can be easily removed once the sauce is ready.

Slow Cooking: The key to this dish is the slow cooking process. After sautéing the vegetables and adding the meat to the saucepan, the mixture is cooked on low heat for approximately 3 hours. The onions release enough liquid to prevent the sauce from drying out, eliminating the need for additional water.

Wine Infusion: White wine is added to the sauce to enhance its flavor and aroma. It is added gradually during the cooking process, allowing the sauce to thicken and develop depth of flavor.

Cooking the Pasta: While the sauce is simmering, the ziti pasta is cooked separately in boiling salted water until firm to the bite. Once cooked, the pasta is drained and added back to the saucepan with the sauce, allowing it to absorb the flavors.

Finishing Touches: The dish is finished with a sprinkle of pepper and grated Parmigiano cheese, if desired, adding additional flavor and richness to the dish.

Customization: While this recipe provides a traditional method for preparing Pasta alla Genovese, feel free to customize it according to personal preferences. You can adjust the seasoning, add herbs or spices, or incorporate additional ingredients to suit your taste.

Serving: Serve Pasta alla Genovese hot, straight from the saucepan, garnished with freshly grated Parmigiano cheese and perhaps a sprinkle of chopped parsley for a visually appealing presentation. Enjoy this comforting and satisfying dish as a main course for a hearty meal.

Nutrition Information:

Calories: 600 kcal | Protein: 30 g | Carbohydrates: 50 g | Fat: 25 g | Fiber: 5 g

Frequently Asked Questions:

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

While ziti is traditional for Pasta alla Genovese, you can use other short pasta shapes like penne or rigatoni if preferred.

What type of beef is best for this recipe?

Blade, eye round, or silverside are recommended cuts of beef for this dish, as they become tender and flavorful when slow-cooked.

Do I have to use white wine, or can I substitute it with something else?

White wine adds depth of flavor to the sauce, but you can substitute it with beef or vegetable broth if preferred.

Can I omit the meat for a vegetarian version of this dish?

While the beef contributes to the richness of the sauce, you can omit it for a vegetarian version.

Consider adding extra vegetables or using meat substitutes for flavor.

How long should I simmer the sauce after adding the wine?

After adding the wine, simmer the sauce on a high flame for about an hour, gradually adding the remaining wine as needed to thicken the sauce.

What if I don’t have cooking twine for the bouquet garni?

If cooking twine is unavailable, you can use a small piece of cheesecloth to bundle the herbs together, securing it with a knot.

Can I prepare the sauce ahead of time and reheat it later?

Yes, you can prepare the sauce ahead of time and reheat it later.

The flavors may even develop further upon reheating.

Is it necessary to remove the bouquet garni after cooking?

Yes, it’s important to remove the bouquet garni once the sauce is done cooking to prevent over-infusion of flavors.

Can I freeze leftovers of Pasta alla Genovese?

Yes, you can freeze leftovers of this dish.

Allow it to cool completely before transferring it to airtight containers or freezer bags.

Reheat gently on the stove when ready to serve.

What are some optional toppings or garnishes for serving?

In addition to grated Parmigiano cheese and pepper, you can garnish Pasta alla Genovese with fresh parsley, chopped basil, or a drizzle of extra virgin olive oil for extra flavor and freshness.