HOW TO MAKE: Pasta alla Genovese

Pasta alla Genovese brings back so many Sunday lunch memories and to me it just screams NAPOLI 💙 When I was in Napoli filming Dolce Napoli this would be one of the most heated discussions we would have as a crew, yellow onions or red? Celery and carrot soffritto or skip all together? Pancetta yes or no ? This is my family’s version of the Neapolitan classic, and it’s amazing, give it a try for a taste of Napoli 💙 #PastaAllaGenovese
Genovese Sauce:
60 ml Extra Virgin Olive Oil, 60ml
Stewing Beef, 2.2 Lbs / 1 kg
Yellow & Purple Onions, peeled and thinly sliced, 6-8 medium
Pancetta chopped, 1/3 cup
1 large carrot, finely chopped
1 large celery, finely chopped
White Wine, 1 cup
Salt & Pepper, QB or As much as you need
500g Ziti, Hand Broken, otherwise short pasta like Paccheri
Pasta Water 1/3 cup
Pecorino QB
In a large pot on a high flame, heat up the olive oil and add the pancetta and let cook until slightly browned. Add carrot and celery and cook until soft. Add in the beef and stir so it doesn’t stick. Add the onions and the wine and mix together.
When the wine comes to a boil, lower the heat to medium and cook for 5 hours stirring occasionally. The onions should melt down and the meat, soft and tender that easily breaks apart with a fork.
For the pasta, bring a pot to boil and add salt. Add in your short pasta and stir for the first 10 seconds so it doesn’t stick. When pasta is almost at the al dente stage, add the pasta to a pan with the Genovese sauce, add a little pasta pasta to the pan and continue to cook the pasta along side the sauce until it’ al dente. Remove pan from heat and add the grated Pecorino and toss to mix thoroughly. Serve immediately.
4-6 people