CampanianItalian
Zite alla Genovese (Neapolitan-style Slow-Cooked Beef and Onion Pasta)
by Giallozafferano · 2.9M subscribers on YouTube
From the Campania tradition, this slow-cooked beef and onion ragù is paired with ziti pasta. The sweet, caramelized onions create an incredibly flavorful sauce, while the beef becomes tender. An iconic Sunday dish that rewards patience.
- Cook
- 3h
- Difficulty
- medium
Ingredients
10 items- 320 gZite n° 10 Rummo
- 600 gManzo (girello/magatello/lacerto)Beef (eye of round/top round/knuckle)
- 1.5 kgGolden Onions
- 75 gCelery
- 75 gCarrots
- 1 bunchParsley
- 1 pcsBay LeavesBay leaf
- 150 gWhite Wine
- Extra Virgin Olive OilTo taste
- Fine SaltTo taste
Method
- Slice the onions thinly.
- Finely chop the celery and carrots.
- Make a bouquet garni with the celery leaves, parsley, and bay leaf tied together.
- In a large pot, add a drizzle of olive oil.
- Add the sliced onions, chopped celery, chopped carrots, and the bouquet garni. Let caramelize for a few minutes.
- Add the beef cut into pieces and a pinch of salt. Stir and cook covered.
- After 3 hours, increase the heat and deglaze with white wine little by little.
- Break the ziti pasta by hand (as done in childhood).
- Cook the pasta al dente, then drain directly into the sauce.
- Toss and serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
