Pasta Alla Genovese How to Make the Secret Neapolitan Meat Sauce

De Vincenzo's Plate · 120 min

Ingredientes

Preparación

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.

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