Pasta Alla Genovese
Genoese pasta is a super first course of the Neapolitan tradition. We find it mentioned for the first time in the 14th century by Cavalcanti. It is one of the typical Campania recipes, prepared for Sunday lunch: a voluptuous sauce of onions and meat cooked together slowly until it forms, when cooked, a thick and fragrant cream to be used to season the pasta.
The meat, exhausted by cooking and very tender, is served as a second course accompanied by a supporting salad.
An unparalleled goodness.
Ingredients
- 250 g of pasta (rigatoni or ziti/candele if we want to follow tradition)
- 1 kg of beef rump
- 1.5 kg of onions
- 3 carrots
- 2 sticks of celery
- 4 cherry tomatoes
- extravirgin olive oil
- half a glass of white wine
- 40 g of pecorino
- salt just enough
- pepper to taste
- 1 bay leaf
- hot water
Preparation
Clean and chop celery and carrots. Cut the onions into thin slices. Brown the chopped celery and carrot over a low heat in a pan with high sides. After 10 minutes add the meat. When the meat is evenly browned, add the wine, salt and pepper and continue cooking. Cover the meat with the onions, add the cherry tomatoes, the bay leaf and pour in the hot water, covering the mixture. Cook covered for 3 and a half hours, stirring often and adding additional liquid if necessary. Once the cooking time has elapsed, remove the meat and reduce the sauce by raising the heat.
To be served with al dente pasta, sprinkled with lots of pecorino.
Supreme!
