Genovese Beef Ragu with Pasta | Chef Jean-Pierre

By Chef Jean-Pierre · 180 min

Ingredients

Instructions

1. Render the diced bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon and set it aside, leaving the fat in the pot.
2. Season the beef chunks with salt and pepper. Raise the heat to medium-high and sear the beef in the bacon fat until golden brown on all sides. Remove and set aside.
3. In a separate pan over medium heat, cook the sliced onions in clarified butter or oil, stirring now and then, until deep golden brown, about 20 to 30 minutes. Set aside.
4. In the beef pot, soften the diced carrots and celery over medium heat for 5 to 7 minutes.
5. Add the chopped garlic and cook for about a minute, then stir in the tomato paste and cook for 2 to 3 minutes.
6. Pour in the wine and scrape up the browned bits from the bottom. Simmer a few minutes until slightly reduced.
7. Return the bacon and beef to the pot and stir.
8. Add the beef stock and bay leaf and bring to a gentle simmer.
9. Spread the caramelized onions over the top without stirring them in.
10. Cover and cook on very low heat for 2.5 to 3.5 hours, checking about every 45 minutes to make sure it is not sticking. Alternatively, cook in a 350°F oven for 3 hours, checking after one hour.
11. While the ragu cooks, boil the pasta in salted water according to the package. Reserve a cup of pasta water before draining.
12. When the meat falls apart, stir in the chopped basil. Taste and add salt and pepper only if needed.
13. Toss the pasta with the ragu, adding a splash of pasta water to help the sauce cling.
14. Stir in the grated Pecorino Romano a little at a time, tasting as you go.
15. Plate, sprinkle with more cheese, and top with a few basil leaves and a piece of the tender beef.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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