Le ricette di nonna Adele
Neapolitan pasta alla genovese

Pasta and first courses

Neapolitan pasta alla genovese

Slowly cooked onions and tender, falling-apart beef make a rich sauce that clings to the pasta. Bring the genovese to the table with a little grated cheese for those who like it.

From Nonna Adele’s kitchen

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Temperatures: Slow cooking in a saucepan

LET’S GET COOKING

Method

  1. Thinly slice the onions and finely chop the celery and carrot. Soften the chopped vegetables in oil in a large saucepan.

  2. Add the onions and a little salt. Add the beef in large pieces, bay leaves, parsley and pepper. Cover and cook gently, stirring often.

  3. Allow about 3 hours or more: the meat should fall apart and the onions should become a sauce. If the pan dries out before this, add a little hot water.

  4. Towards the end, add the wine and reduce uncovered, stirring. Remove the bay leaves and adjust the salt.

  5. Boil the ziti, drain while al dente and stir into the sauce. Serve with cheese if liked.

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