Pasta alla Genovese – Naples' Slow-Cooked Onion Meat Ragù

Preparation

1. 01

   Preparation

   Cut the beef into large pieces (approximately 4–5 cm). Rub both sides well with salt and pepper.

2. 02

   Preparation

   Peel the onions and cut into thick half-moon slices. Slice the carrot into thin rounds and the celery stalk into thin half-moon slices.

3. 03

   Searing over medium-high heat

   Add the olive oil to a heavy-based wide pan (ideally cast iron) and heat over medium-high heat. Add the pieces of meat and sear for approximately 8–10 minutes until nicely browned on all sides.

4. 04

   sweating over medium heat

   Remove the seared meat from the pan and set aside. Add the sliced onions, carrot and celery to the same pan. Sweat over medium heat for approximately 15 minutes until the onions have softened and taken on a light colour.

5. 05

   Simmering over medium heat

   Pour the white wine over the onions. Stir, scraping the browned bits from the bottom of the pan with a wooden spoon. Simmer for approximately 5 minutes until the wine has reduced by half.

6. 06

   Brief sauté

   Add the tomato purée and cook for 2 minutes. Then return the meat to the pan and nestle it into the onions.

7. 07

   Slow cooking on the lowest heat

   Cover the pan and reduce the heat to its lowest setting. Cook the ragù over a very low heat for at least 3 hours, ideally 3.5 hours. Lift the lid and stir every 30–40 minutes. The onions will become completely soft, and the sauce will turn a deep brown and take on a rich, thick consistency. The meat should pull apart easily with a fork.

8. 08

   Reducing over a low heat

   At the end of the cooking time, remove the lid. If the sauce is too thin, simmer uncovered over a low heat for a further 10–15 minutes to reduce and thicken. Check the seasoning.

9. 09

   Boiling

   Meanwhile, bring a large pan of well-salted water to the boil. Cook the ziti pasta until al dente, following the packet instructions. Drain, reserving a cup of the pasta water.

10. 10

    Combining over a low heat

    Add the cooked pasta to the ragù pan and stir over a low heat for 1–2 minutes, allowing the sauce to coat the pasta thoroughly. If needed, add some of the reserved pasta water to adjust the consistency.

11. 11

    serving

    Divide the pasta between warm plates. Sprinkle generously with grated Parmigiano Reggiano and serve garnished with fresh basil leaves, if desired.