Pasta and first courses
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
Temperatures: Slow cooking in a saucepan
LET’S GET COOKING
Method
Thinly slice the onions and finely chop the celery and carrot. Soften the chopped vegetables in oil in a large saucepan.
Add the onions and a little salt. Add the beef in large pieces, bay leaves, parsley and pepper. Cover and cook gently, stirring often.
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.
Towards the end, add the wine and reduce uncovered, stirring. Remove the bay leaves and adjust the salt.
Boil the ziti, drain while al dente and stir into the sauce. Serve with cheese if liked.
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