Neapolitan Genovese

Method

1. Slice the Montoro onions into uniform, thin rounds.
2. In a large pot, heat olive oil and sear the meat (pork ribs, pork muscle, beef muscle, brisket) with a bay leaf until browned.
3. Add chopped celery and carrot.
4. Add a sliced Annurca apple.
5. Add 5 whole cloves.
6. Deglaze with white wine and let the alcohol evaporate.
7. Add the sliced onions and salt; stir to release liquid.
8. Cover and cook for about 1 hour over medium-low heat.
9. Partway through cooking, add cherry tomatoes (Piennolo) and basil.
10. Continue cooking for a total of 3–4 hours until the onions are creamy and the meat is tender.
11. Grate Parmesan and Pecorino cheese into the sauce.
12. Cook the pasta (candele or ziti) in salted boiling water until al dente.
13. Toss the pasta in a pan with some of the sauce and a splash of pasta water.
14. Serve with a fresh basil leaf and a drizzle of extra virgin olive oil.