La Genovese Napoletana Genovese Sauce

This is a classic traditional recipe from Campania that is very popular and appreciated by everyone. The name Genovese, suggests that it would originate in Genoa but it’s actually from Naples.

A substantial hearty white ragù prepared with lots of onions, beef and white wine. During the long cooking time, it transforms into a delicious, rich sauce with distinct sweet note. For this reason, the sauce must first be balanced through the acidity of the wine.

Some people keep the meat to enjoy it as a second course, others instead prefer to use it all to season the pasta. Finally, the debate opens on the possibility of adding a little grated cheese and pepper to the finished dish or not...

Enjoy!

INGREDIENTS

1 lb. pasta ( ziti, or your favorite pasta )

1.5 lbs. Beef - ( chuck roast ) cut into 5 large pieces

3 lbs. Yellow onions - sliced

2 stalks celery - diced

2 large carrots - peeled and diced

2 sprigs parsley finely chopped

2 bay leaves ( dried or fresh )

3/4 cup white wine

2- 3 tbs. extra virgin olive oil

salt & pepper to taste

grated Parmigiano - Reggiano ( optional )

DIRECTIONS

1. Peel and slice onions, set aside.

2. Dice celery and carrots, set aside

3. Cut chuck roast into 5 large pieces , season all sides with salt and freshly ground pepper

4. In a large heavy cast iron Dutch oven add 2 tables spoons olive oil. Once pan is extremely hot add beef searing all sides, Remove beef and set aside,

5. in the same pan add carrots and celery, sautéing for several minutes until soften. Splash some white wine deglazing all of the caramelized beef that has collected on the bottom of the pan.

6. Add onions and combine with carrots and celery. Simmer for 2 - 3 minutes, \

7. Nestle the beef chunks into the onions , vegetable mixture, add bay leaves and cover.

8. Simmer on low heat for 3 hours, occasionally mixing. You will notice that the onions will exude a lot of liquid for the beef to braise in.

9. After 3 hours add about 1/2 cup of white wine and continue to braise covered for another 45 minutes.

10. Remove beef and add finely chopped parsley, season with salt and freshly ground pepper to taste,

11. Serve over pasta with grated cheese ( optional ) Pasta can be eaten with beef or serve beef as a second course.