Italian
Pasta alla Genovese
“The slow-braised onions melt into a velvety sauce that enrobes the al dente ziti with a savory perfume.”
Beef
Onion
Carrot
Celery
White Wine
Olive OilHard6 hours
Where it comes from
This dish hails from Naples, despite its misleading name, and is a staple of nonna's kitchen, showcasing the art of slow cooking.
On the Palate
What goes into it
Proteins
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Prepare a soffritto with finely chopped carrot, celery, and a mountain of sliced onions.
- 2
Add beef to the soffritto, browning it on all sides.
- 3
Pour in white wine, allowing it to reduce gently.
- 4
Simmer the mixture for a few hours until the onions caramelize and the beef becomes tender.
- 5
Cook ziti until al dente, then toss it in the rich onion sauce.
- 6
Finish with a generous grating of Pecorino Romano and Parmigiano-Reggiano.
