Ziti alla Genovese

4
2 hours 30 minutes

Ingredients

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

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