Ziti alla Genovese Recipe

2 hours 30 minutes


Ziti alla Genovese

  • 1kg beef, eye of the round cut
  • 2 carrots
  • 1 celery stick
  • 60ml of white wine
  • 1kg onion, sliced
  • 2 cherry tomatoes, or 1 tsp tomato purée
  • pecorino, finely grated
  • 400g of pasta, (ziti is used here)
  • 4 tsp extra virgin olive oil
  • salt
  • pepper


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
Sauté the carrot and celery mix with the extra virgin olive oil, until soft and fragrant
Add the meat and brown it well on all sides. Add the white wine, salt and pepper to taste
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
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)
Increase the heat and reduce the onion sauce until golden brown
Using your hands, snap the ziti into 3 parts and cook the pasta al dente, following the instructions on the package
Drain the ziti and mix in a serving bowl with the Genovese sauce. grate over some Pecorino Romano and serve