ItalianNeapolitan
Pasta alla Genovese
by Federico Fusca Chef · 332K subscribers on YouTube
A traditional Campanian first course made with beef stew and onions slowly braised for hours, served with pasta and a sprinkle of pecorino cheese.
- Cook
- 3h
- Difficulty
- medium
Ingredients
10 items- Carne di Manzo (muscolo o corona)Beef muscle or crown cut; any stewing beef works
- Cipolle (bionde, bianche, rosse)Prefer yellow (bionde) onions; use a generous amount
- CeleryOne or two stalks, finely diced
- CarrotsOne or two carrots, finely diced
- Extra Virgin Olive OilA generous drizzle for browning meat and cooking
- Salt and PepperTo taste
- Red WineA splash for deglazing
- Tomato PasteA small amount to enrich the sauce
- PastaAny short pasta like ziti, rigatoni, or penne; cook al dente
- Grated Pecorino(optional) — For serving; grated on top
Method
- Take the beef (muscle or crown cut) and set aside.
- Slice the onions very finely; use a mix of white, red, and yellow onions, preferring yellow (bionde) for best flavor.
- Cut the celery and carrot into small dice to make the soffritto base.
- In a large pot, add extra virgin olive oil and the meat. Brown the meat well on all sides.
- Add all the sliced onions along with salt and pepper. Let the onions cook down and release their water.
- If needed, add a little water to prevent sticking; the onions will eventually release liquid.
- Pour in some red wine and a bit of tomato concentrate. Stir to combine.
- Cover and let cook on low heat for 3 hours, until the meat is tender and the sauce is rich.
- Meanwhile, cook the pasta according to package directions until al dente.
- When the meat sauce is ready, toss the cooked pasta into the pot with the stew.
- Serve immediately, optionally topped with grated pecorino cheese.
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.
