Pasta alla Genovese – Naples' Slow-Cooked Onion and 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 stalks into thin half-moon slices.

3. 03

   Searing over medium-high heat

   Add the olive oil to a heavy-bottomed wide pot (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

   sauté over medium heat

   Remove the seared meat from the pot and set aside. Add the sliced onions, carrot, and celery to the same pot. Cook over medium heat for approximately 15 minutes until the onions are softened and lightly colored.

5. 05

   Simmering over medium heat

   Add the white wine to the onions. Stir with a wooden spoon, scraping up the browned bits from the bottom of the pot. Simmer for approximately 5 minutes until the wine is reduced by half.

6. 06

   Brief sauté

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

7. 07

   Low-and-slow cooking

   Cover the pot and reduce the heat to low. Simmer the ragù for at least 3 hour, or ideally 3.5 hours. Every 30 to 40 minutes, remove the lid and stir. The onions will become completely soft, and the sauce will turn a deep brown and take on a thick, rich consistency. The meat should shred easily with a fork.

8. 08

   Simmer to reduce and thicken

   At the end of the cooking time, remove the lid. If the sauce is too thin, simmer it uncovered for an additional 10 to 15 minutes over low heat to reduce and thicken. Check the salt and pepper.

9. 09

   Boiling

   Meanwhile, bring a large pot of generously salted water to a boil. Cook the ziti pasta al dente according to the package directions. Drain, but reserve one cup of pasta water.

10. 10

    Combining over low heat

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

11. 11

    serving

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