Although the name might mislead you, pasta alla genovese is a recipe that has its origins in Naples and is popular throughout the Campania region, as well as in the other areas that, traditionally, were subject to the same political domination before the unification of Italy.
It is a truly delicious first course, made with a whole piece of meat called “o tucc” with the addition of vegetables that, when cooked, release an exquisite sauce used, precisely, to season the pasta.
- 14 oz of ziti pasta
- 21 oz of beef
- 6 onions
- 1 sprig celery
- 2 carrots
- 1 sprig of parsley
- bay leaves to taste
- extra virgin olive oil to taste
- salt and pepper to taste
To prepare the pasta genovese first start with the sauce, which is made with a kilo of onions to be peeled into thin slices.
The advice we give you to tear less is to wash the onions and knife under running water.
After finely peeling the onions, peel the carrot and then chop it.
Next, clean the celery, without throwing away the clump, and cut it into large chunks.
After that, with a string, combine parsley, celery tuft and bay leaf.
Switch to the stove: take a fairly large pot where you will pour plenty of Evo oil.
Turn on the flame to a gentle heat and add onion, celery and carrots.
Let them season for a few minutes before adding the meat and adding the salt and herbs.
Cover everything with a lid and let it cook for three hours.
From time to time, turn the sauce to prevent it from sticking.
When the three hours are over, remove the bouquet of herbs (bay leaf, parsley and celery clump) and pour in wine to thin, then stir.
At this point remove the lid and let the meat cook for about an hour so that the sauce “pulls,” until it has dried out completely.
After that, remove the meat from the sauce and put the already salted water on the stove.
Cook the pasta until al dente, then drain it.
Season the pasta with the sauce and pieces of shredded meat.
Add pepper and, if you prefer, some grated Parmesan cheese.
Serve your pasta alla Genovese and enjoy.
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