Genvovese
Ingredients – Serves 4
- 320g of pasta
- 600g beef (round, magatello or lacerto)
- 1kg golden onions
- 60g celery
- 60g carrots
- 1 sprig of parsley
- 1 bay leaf
- 100g white wine
- Extra virgin olive oil, to taste
- Salt, to taste
- Black pepper, to taste
- Parmigiano Reggiano, to taste
Method
To prepare the Genoese, start by peeling the onions and slicing them thinly. Gradually transfer them to a container and go on to peel the carrot. Then chop finely and clean the celery, not throwing away the top leaves. Chop this too finely and set aside.
Move on to the meat, clean it of any excess fat and cut it into 5 large pieces.
Finally, pick up the celery tuft, add the parsley and bay leaf and tie it with kitchen string thus creating the bouquet garni. Move to the stove. In a pan large enough to contain the onions, pour plenty of oil. Add the onions, celery, and carrot and cook for a couple of minutes over low heat.
Then add the pieces of meat, a pinch of salt and the bouquet garni, mix and leave to flavour for a few minutes. Then lower the heat and cover with the lid. At this point the Genoese must cook for at least 3 hours; there is no need to add water or broth because the onions will release the necessary liquid so that the bottom does not dry out. It is however important to check and mix the Genoese from time to time.
After 3 hours, the Genoese must be balanced in its sweetness so you need to add the wine. First, however, remove the bouquet garni. Raise the heat slightly, add a part of the wine and stir.
Cook the meat without a lid for about an hour, stirring often and pouring in the wine as the bottom has dried. At this point, take a piece of meat, chop it on a cutting board and set it aside. Finally, break the ziti and cook them in boiling salted water.
When the pasta is cooked, drain it and put it back in the pan. Add a few spoonfuls of cooking sauce and stir to mix.
Serve adding a little seasoning and crumbled meat to the pasta, pepper and grated Parmesan to taste and your pasta seasoned with Genoese is ready.