ItalianNeapolitan
Ziti alla Genovese
by Chef Max Mariola · 1.1M subscribers on YouTube
A traditional Neapolitan white ragù (Genovese) made with an abundance of slowly caramelized onions and inexpensive cuts of beef, cooked for hours until meltingly tender. The result is a rich, flavorful sauce served with ziti or rigatoni, topped with Parmesan and black pepper.
- Difficulty
- medium
Ingredients
9 items- Extra Virgin Olive OilA drizzle to start the cooking
- Lardo (o Strutto)Can be substituted with strutto (pork fat)
- 2 kgCipolle RamateRamate onions from Campania; use any good white or golden onion if unavailable
- SaltTo taste, added at the beginning to draw out onion liquid
- Beef TopsideA cut from the top of the loin; part of the beef mixture
- Campanello di ManzoAnother inexpensive beef cut; together with copertina it forms the meat base
- Pasta Ziti (o Rigatoni Giganti)Ziti are traditional, but chef also uses large rigatoni
- Black PepperAbundant, freshly ground
- Parmigiano ReggianoGrated, to finish the dish
Method
- Prepare the ingredients: slice the beef into chunks (copertina and campanello cuts) and slice the onions very thinly using a mandoline.
- In a heavy-bottomed pot, add a drizzle of olive oil and a piece of lardo (or strutto). Heat over the lowest possible heat.
- Add the sliced onions and a pinch of salt. The salt helps draw out the onions' liquid.
- Place the beef pieces on top of the onions without browning them (do not sear, as this would seal the meat and prevent it from releasing juices).
- Cover the pot and cook on the lowest heat for at least 4–5 hours, stirring occasionally. The onions will slowly melt into a jam-like consistency.
- Cook the pasta (ziti or rigatoni) in salted boiling water until al dente. Reserve some pasta water.
- Remove some of the onion-meat sauce from the pot and toss with the cooked pasta. Add abundant black pepper and grated Parmigiano Reggiano. Mix well, adding a splash of pasta water if needed.
- Serve the pasta with the meat alongside (sliced or shredded) and extra Parmesan on top.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
