Ziti alla Genovese
Ingredients
- 1 kgBeef chuck (cut into large chunks)
- 2 kgYellow onion (finely sliced)
- 2 pcCarrot (finely diced)
- 1 pcApium graveolens (finely diced)
- 200 mlDry white wine
- 500 gDried pasta (broken ziti type)
- 60 gParmesan cheese (grated)
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 gZiti pasta (broken by hand)
Method
A mountain of onions melted into an amber cream coating beef pieces that fall apart at the touch of a fork. The deep scent of braised meat and reduced white wine fills the room.
- 1
Finely slice the onions. Cut the carrots and celery into a very fine brunoise. Even cutting ensures the vegetables melt uniformly.
- 2
Heat olive oil in a cast-iron pot. Sear the beef chunks on all sides until a deep brown crust forms. Remove the meat.
- 3
Deglaze with white wine, scraping up the browned bits. Add onions, carrots, and celery. Place the meat back in the center. Cover and simmer on very low heat. Onions should release their liquid and slowly candy.
- 4
Remove the lid. Continue cooking until the sauce coats the back of a spoon and turns a dark caramel color. The meat should shred with a fork.
- 5
Cook the pasta al dente. Break the ziti by hand if they are long. Toss the pasta with the sauce and a splash of cooking water to bind everything. Add grated parmesan.
Frequently asked questions
How do you get this dish right?
- Don't add water; the onions provide enough liquid if the heat is low enough.
- The sauce is ready when it reaches the consistency of a thick, glossy jam.
- Break the ziti by hand irregularly; that's the traditional Neapolitan way.
How long does this dish keep?
The sauce keeps for 3 days in the fridge. It's even better reheated as the flavors concentrate.
