Ziti alla Genovese
Manuela Zangara serves up a classic ziti alla Genovese recipe, the intense onion and beef broth-based sauce that is perfect with pasta. Despite the name this dish actually hails from Naples, not to be confused with the classic Ligurian dish, pesto alla Genovese.
Ingredients
Equipment
- Food processor or blender
Method
1
Clean and roughly chop the carrots and celery stick. Place them in a food processor and blitz until finely chopped. You can finely chop the carrots and celery by hand if you prefer
2
Sauté the carrot and celery mix with the extra virgin olive oil, until soft and fragrant
3
Add the meat and brown it well on all sides. Add the white wine, salt and pepper to taste
4
Cover the meat with the sliced onions and cherry tomatoes and stir. Add enough water to cover the meat and onions, cover with a lid and cook, over a low flame, for at least 2 hours or until the meat is very tender
5
When the meat is ready, remove it from the pan and set aside. When it cools down, slice it and serve it in a separate dish (it will work nicely in sandwiches)
6
Increase the heat and reduce the onion sauce until golden brown
7
Using your hands, snap the ziti into 3 parts and cook the pasta al dente, following the instructions on the package
8
Drain the ziti and mix in a serving bowl with the Genovese sauce. grate over some Pecorino Romano and serve
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Ziti alla Genovese
