Ziti Alla Genovese
Prep time
Cook time
Total time
This pasta sauce,"alla Genovese" is a rich, slow cooked onion and meat ragu served over Ziti or a tubular shaped pasta noodle. It's probably the most iconic sauce of the Neopolitan region "Naples, Italy", and one of the best pasta sauces you'll ever taste! It's intense and delicious beyond belief, this recipe dates back to the 15th century. It cooks for hours but most of the time is unattended and the end result is a masterpiece! Chuck roast is perfect for this recipe and white or yellow onions. Have plenty of fresh Parmesan on hand for serving, you'll be impressed with this one!
Author: Ruth Guerri
Serves: 6 - 8
Ingredients
- 4 - 5 pieces of thick cut bacon, cut into small pieces
- 2 Tbs of olive oil
- 2 lbs of chuck roast, cut into cubes
- 3 lbs of white or yellow onions, diced
- 2 medium carrots, diced
- 1 large rib of celery, diced
- 3 tsp of kosher salt
- 1 tsp of freshly ground black pepper
- ⅓ cup of dry white wine
- ½ cup of fresh parsley, chopped
- ½ cup of fresh parmesan cheese
- 1 lb of ziti pasta or other tubular shaped pasta
Instructions
- Start by cooking the bacon for 2-3 minutes in a large heavy stockpot or dutch oven. Add the oil and the beef chunks, cook for 2-3 minutes.
Then add in the onions, carrots, celery, salt, and pepper, stir until well combined. Cover and simmer for 3 hours.
- Uncover and add in the wine and simmer for 45 minutes to 1 hour or until the meat falls apart, then stir in the parsley.
Start a pot of salted water boiling for the pasta. Cook the pasta al dente, drain, reserving some of the cooking liquid. Then, add the pasta to the sauce, stir to combine, add pasta water if needed. To serve, plate the pasta and sprinkle on fresh parmesan cheese! Deliciouso! 
Notes
I know 3 lbs of onions sounds like a crazy amount, but it works! The long cooking time renders an essence that is essential in this recipe.
