Genovese Sauce La Genovese Napoletana Recipes

GENOVESE SAUCE - LA GENOVESE NAPOLETANA

Steps:

• Prepare all the vegetables (see notes on cutting the onions) and sprinkle the beef with salt and pepper.
• Add the olive oil to a large pot on a medium-low heat and add the onions, carrot and celery. Saute the onions for 10 minutes then add the beef, bay and parsley.
• Let the beef brown on all sides, you'll need to stir the mixture around slightly so the beef touches the bottom of the pot.
• Cover the pot and let it slowly cook for 3 hours stirring every now and then to make sure it doesn't stick.
• After 3 hours remove the lid and add the white wine. Continue to simmer the ragu on a medium-low heat for another hour.
• Once done taste and add more salt to taste then toss with cooked and drained pasta of choice.

PASTA ALLA GENOVESE

Steps:

• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.