Pasta Alla Genovese
Pasta alla Genovese combines tender shredded beef in a creamy onion sauce that's tossed with pasta and Parmigiano Reggiano cheese.
Servings: 6
Ingredients
- 1 pound (454g) penne or ziti
- 1/3 pound (150g) pancetta diced
- 2 1/2 pounds (1.2kg) chuck roast
- salt and pepper to taste
- 1/4 cup (60g) extra virgin olive oil
- 1 large carrot finely diced
- 1 rib celery finely diced
- 1 1/2 cups (360g) dry white wine
- 1/2 cup (120g) water
- 5 pounds (2.2kg) onions diced
- 1/2 cup (45g) grated Parmigiano Reggiano
- 2 cups (480g) reserved pasta water will most likely not it all
Instructions
- Preheat the oven to 300 F and set the racks with enough space to accommodate a large Dutch oven and its lid. Heat the Dutch oven or heavy pot to medium heat with the pancetta and cook the pancetta until it renders most of its fat. Remove the pancetta with a slotted spoon and set aside on a plate making sure to leave the fat in the pot.
- Pat the chuck roast dry with paper towels then season all sides liberally with the salt and pepper. Add the chuck roast to the pot and sear on all sides until well browned. Remove the roast to the same plate with the pancetta.
- Add the extra virgin olive oil, carrots, celery, and a pinch of salt and cook for around 10 minutes or until the vegetables are very soft.
- Turn the heat to high and add the white wine. Reduce the wine by about half while scraping the bottom of the pot with a wooden spoon to dislodge all the flavor bits. Add in all of the onions, 1/2 cup water, and a pinch of salt. Give it a stir.
- Place the seared beef and pancetta into the pot, cover with a lid and place in the oven to cook for 3 hours. Check at the halfway point and add water if needed. Alternatively, you can cook on low heat on the stovetop for 3 hours checking every 30 minutes, stirring the onions if needed, and adding a bit more water to keep moist and prevent burning.
- After 3 hours of cooking, check the beef. If it is fork tender, remove it from the pot and shred, otherwise leave it in the pot and cook for another 30 minutes and check again.
- After removing the beef, turn the heat to medium and cook the onions uncovered until they are creamy and soft and lightly caramelized but not burned (about 45-60 minutes). If at any time they start to burn add a splash of water or white wine.
- Add the shredded beef back to the pot and stir it all together. Taste test and make any final adjustments to salt and pepper. Keep the sauce at a low simmer and bring a pot of salted water to boil and cook the pasta to 1 minute less than al dente.
- Heat a large pan to medium heat with 3 cups of the sauce. Add the pasta to the pan along with a splash of the reserved pasta water. Cook, stirring frequently, until the pasta reaches a perfect al dente then remove the pan from the heat. Use extra pasta water to loosen it up, if needed and add more sauce if desired. Mix in the grated cheese and serve immediately. Enjoy!
Video
Notes
- Extra sauce can be served at the table or saved for another use.
- Calorie info is for the full 2 pounds of beef shredded and added to the pasta. For a much lighter dish save the beef or use it for another course.
- It's easier to cook the ragu in the oven for the first 3 hours, but it 100% can be made on the stovetop. Just make sure to check the pot every 30 minutes and add a splash of water if it gets too dry.
- Any leftover sauce can be stored for up to 3 days in the fridge, or even better, freeze it for up to 3 months and use it for a quick weeknight meal!
Nutrition
Calories: 858kcal | Carbohydrates: 77.7g | Protein: 65.8g | Fat: 27.2g | Saturated Fat: 8.3g | Cholesterol: 221mg | Sodium: 967mg | Potassium: 1196mg | Fiber: 8.4g | Sugar: 16.5g | Calcium: 111mg | Iron: 9mg
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