And just like that this dish became a family staple. Not only is it elevated and worthy of a date night, it’s also exceptionally kid friendly!
Pasta alla Genovese
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 TBSP oil
6 oz pancetta, diced
2 1/2 lbs beef chuck, cubed
1/2 cup celery, chopped
1/2 cup carrots, chopped
6 lbs onions, sliced
2 TBSP tomato paste
1 cup white wine
1 tsp black pepper
1 tsp kosher salt, and more to taste
1 TBSP soy sauce
1 bay leaf
Fresh rosemary and freshly grated Parmesan, for serving
1 1/2 – 2 lbs pasta of choice (such as Rigatoni, Penne, Medium shell pasta)
Directions
- Heat oil in a large heavy bottom skillet or Dutch oven. Add pancetta and cook on medium heat for about 5-6 minutes until crisp. Remove to paper towel lined plate. Drain some of the fat.
- Brown beef over high heat until browned on all sides. Season with salt and pepper. Remove to a plate.
- Add carrots and celery and cook for medium heat for 3-4 minutes until softened. Add about 60-70% of your onions and continue cooking until translucent and they release some of their liquid, about 5-6 minutes. Add tomato paste and cook for just about a minute. Add bay leaf and soy sauce. Top the onions with beef, pancetta and the remaining raw onions. Cover and cook on medium low heat for about 45 minutes, stirring one after about 25 minutes.
- After 45 minutes, reduce the heat to low and continue cooking partially covered for about 2.5 hours until the meat is very tender, falling apart, yet some small chunks still hold some of their shape. You may need to add water or chicken stock from time to time if the mixture is too dry, but be sure not to boil it (I don’t typically add water at this time; be sure the heat is on the lowest setting.)
- When you sauce is ready, cook the pasta until a minute shy of al dente. As with all Italian dishes, save your pasta cooking water. Stir in the pasta into your prepared sauce and thin it out with pasta cooking water until you reach the desired consistency. Divide between plates and garnish with fresh rosemary, freshly ground black pepper and freshly grated Parmesan. Enjoy!
