Pasta Alla Genovese How to Make the Secret Neapolitan Meat Sauce

Von Vincenzo's Plate · 120 Min.

Zutaten

Zubereitung

1. Soak the sliced onions in water to reduce sharpness.
2. Blend the carrot, celery and a quarter of a brown onion with plenty of olive oil and a splash of water into a smooth soffritto.
3. Cut the beef and pork into small even chunks.
4. Heat about 3 tablespoons of olive oil in a Dutch oven over medium heat, add the soffritto and cook about 10 minutes, stirring often.
5. Add the meat, increase to medium-high and brown. Cover and cook in its own steam for 2 minutes.
6. Add salt and pepper lightly and the 4 bay leaves. Cover and simmer 2 minutes.
7. Pour in the white wine and cook uncovered about 5 minutes to evaporate the alcohol.
8. Add the sliced onions and mix well. Season again to taste. Cover and cook on low heat for 4 hours, stirring every 30 minutes.
9. Uncover and cook on low for another 2 hours until the sauce is thick and jammy.
10. Squash the meat apart with a spoon and remove the bay leaves.
11. Boil a large pot of water with 1 tablespoon of salt and cook the ziti per package directions, stirring occasionally. Reserve 1 cup of pasta water before draining.
12. Put the ragù in a pan, add the pasta once al dente and toss well, adding a splash of pasta water if needed to loosen. Serve with pecorino to taste.

Zusammengefasst aus dem Video von Vincenzo's Plate. Schau es dir für die Details an.

Mehr Rezepte mit

ZwiebelKäseKarotteNudelnRindfleischStaudenselleriePecorinoSchweinefleisch