Pasta Genovese with Beef Ragu
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A hearty and classic dish from Naples featuring tender beef ragu and perfectly cooked pasta, enhanced with a few non-traditional twists for an unforgettable meal.
03:30:00 total
Serves 6
medium
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Ingredients
- bacon or pancetta - 1/2 pound (half a pound, can use non-cured bacon or pancetta)
- beef (short ribs or chuck) - watch the video to see (use any affordable cut, in fairly big pieces)
- onion - watch the video to see (twice the amount of beef, cut into 3mm thick pieces)
- carrots - 2.5 (about 2 to 2.5 carrots, small dice or grated)
- celery - 3 stalks (about 3 stalks, small dice)
- tomato paste - watch the video to see (optional but recommended for flavor)
- garlic - 4-5 cloves (4 or 5 cloves, chopped)
- basil - watch the video to see (a few leaves, chopped, not traditional but adds flavor)
- white wine - watch the video to see (for deglazing, can use red wine if preferred)
- beef or chicken stock - 2 cups (2 cups, added to maintain moisture during cooking)
- Pecorino Romano cheese - watch the video to see (grated, for serving, can use Parmesan)
- pasta - watch the video to see (Penne or Ziti, cooked as per package instructions)
Instructions
- Prepare the Meat: Sauté bacon or pancetta in a pan. Add beef and cook until it starts to fall apart.
- Caramelize the Onions: Cut the onions and caramelize in the pan with clarified butter or a good cooking oil until they get a beautiful color.
- Prepare the Sofrito: Sauté carrots and celery in the bacon fat and meat juices. Then, add tomato paste and garlic, cooking until fragrant.
- Deglaze and Combine: Deglaze the pan with white wine, scraping up the browned bits. Add the meat back into the pan along with the sautéed onions.
- Simmer: Add stock, reduce heat to very low, and simmer for 2.5 to 3 hours, covered, until the meat is tender.
- Serve: Serve the ragu over cooked pasta, topped with grated Pecorino Romano cheese and a sprinkle of basil.
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