ItalianNeapolitan
Genovese
by Federico Fusca Chef · 332K subscribers on YouTube
The true Neapolitan Genovese: a slow-cooked meat sauce with caramelised onions, served with traditional ziti pasta and Parmigiano Reggiano.
- Cook
- 4h
- Difficulty
- medium
Ingredients
10 items- Montoro OnionsPreferably Montoro onions; use a large quantity
- Muscolo di ManoBeef muscle (e.g., chuck or shank)
- Celery
- Carrot
- Olive OilExtra virgin olive oil, abundant
- ParsleyA generous bunch
- SaltTo taste
- PepperTo taste
- Ziti NapoletaniBroken by hand before cooking
- Parmigiano ReggianoGrated at the end
Method
- Finely chop a large quantity of Montoro onions.
- Cut the beef muscle into large chunks.
- Prepare a soffritto by dicing celery and carrot into small pieces.
- In a casserole with abundant olive oil, sauté the diced celery and carrot.
- Add the meat and brown it well for 10 minutes.
- Add the chopped onions, a generous bunch of parsley, salt, and pepper.
- Cook over low heat for 4 hours, until the onions melt and the sauce thickens.
- Meanwhile, bring water to a boil and break the ziti napoletani by hand into pieces, then cook them al dente.
- Drain the pasta and toss it into the meat sauce, mixing well.
- Plate the pasta, finishing with a generous grating of Parmigiano Reggiano.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
