Pasta alla Genovese - The Beef and Onion Ragu I Could Eat Every Week

By Sip and Feast · 180 min

Ingredients

Instructions

1. Preheat the oven to 300°F and arrange the racks so a large Dutch oven with its lid fits.
2. Render the pancetta in a heavy pot over medium heat until most of its fat is out. Remove the pancetta to a plate and keep the fat in the pot.
3. Pat the chuck roast dry, season all sides generously with salt and pepper, then sear it on all sides until well browned. Set it on the plate with the pancetta.
4. In the same pot, add the olive oil, carrot, celery and a pinch of salt, and cook for about 10 minutes until very soft.
5. Raise the heat to high, add the white wine and reduce it by about half, scraping up the browned bits from the bottom. Add all the onions, 1/2 cup water and a pinch of salt, and stir.
6. Return the beef and pancetta to the pot, cover, and cook in the oven for 3 hours, adding water if needed at the halfway point. Alternatively, cook on low on the stovetop for 3 hours, checking every 30 minutes, stirring and adding water as needed.
7. After 3 hours, check the beef. If it is fork-tender, remove and shred it. If not, cook another 30 minutes and check again.
8. With the beef removed, cook the onions uncovered over medium heat for about 45–60 minutes until creamy, soft and lightly caramelised but not burnt. Add a splash of water or wine if they start to burn.
9. Return the shredded beef to the pot, mix, and adjust salt and pepper. Keep the sauce at a low simmer.
10. Cook penne or ziti in salted boiling water until 1 minute short of al dente.
11. Heat 3 cups of sauce in a large pan over medium heat, add the pasta with a splash of reserved pasta water, and cook, stirring often, until al dente. Loosen with more pasta water if needed, add more sauce if desired, stir in the cheese and serve immediately.

Summarized from Sip and Feast's video. Watch it for the details.

More recipes with

OnionCheeseCarrotParmesan cheeseBeefCeleryPennePancetta