Ziti Genovese
https://studio.youtube.com/video/kzq5HXeTv3o/edit
This heartwarming dish is a delicious Italian classic.
Don't let the name fool you; this is actually a Neapolitan recipe though its origins are unclear. Most likely, it's called 'ragu alla genovese' (Genoa style sauce) because some cooks from Genoa in the late 15th century prepared this dish and that they worked at taverns opened in Naples near the port district known as “Loggia di Genova”.
Another version states that the chefs were naturally "thrifty" cooking to season pasta with meat they would use for a second course meal!
Pasta alla genovese
Ingredients:
2 lb. golden onions
1¾ lb. beef
12 oz. ziti
½ cup dry white wine
1 medium celery stalk
1 medium carrot
laurel - parsley
Parmigiano Reggiano DOP or caciocavallo cheese
extra-virgin olive oil
salt - black pepper
Chop celery and carrot for the soffritto as well, saving the celery leaves for the bouquet.
Sauté onions, celery, and carrot with 2 Tbsp. oil. In the meantime, cut the meat into chunks: mixed meat is perfect. Create a bouquet of celery leaves, 1 parsley sprig, and 1 bay leaf, and tie it with a string. After 8 minutes, add salt and a bunch of greens to the pan.
After another 2 minutes, add the meat and let brown for 2 minutes. While cooking, then, the onions will release their water and there is no need to add any.
Cook everything for 2 hours covered, then add the wine and cook for 1 hour more.
Toward the end, the meat will be very soft so fray it a bit. Use half of it with the pasta and set the other half aside to have with the sandwich.
According to tradition, the uncooked ziti are broken into three pieces (so they're easier to eat).
Cook the pasta until al dente, drain it and pour it into the pot with the onion sauce.
Mix it well and distribute it to the plates, then complete with the meat, grated cheese, and pepper.
This heartwarming dish is a delicious Italian classic.
Don't let the name fool you; this is actually a Neapolitan recipe though its origins are unclear. Most likely, it's called 'ragu alla genovese' (Genoa style sauce) because some cooks from Genoa in the late 15th century prepared this dish and that they worked at taverns opened in Naples near the port district known as “Loggia di Genova”.
Another version states that the chefs were naturally "thrifty" cooking to season pasta with meat they would use for a second course meal!
Pasta alla genovese
Serves 4
Skill Level Easy
Time 3 hours and 30 minutesIngredients:
2 lb. golden onions
1¾ lb. beef
12 oz. ziti
½ cup dry white wine
1 medium celery stalk
1 medium carrot
laurel - parsley
Parmigiano Reggiano DOP or caciocavallo cheese
extra-virgin olive oil
salt - black pepper
Method:
Thinly slice the onions.Chop celery and carrot for the soffritto as well, saving the celery leaves for the bouquet.
Sauté onions, celery, and carrot with 2 Tbsp. oil. In the meantime, cut the meat into chunks: mixed meat is perfect. Create a bouquet of celery leaves, 1 parsley sprig, and 1 bay leaf, and tie it with a string. After 8 minutes, add salt and a bunch of greens to the pan.
After another 2 minutes, add the meat and let brown for 2 minutes. While cooking, then, the onions will release their water and there is no need to add any.
Cook everything for 2 hours covered, then add the wine and cook for 1 hour more.
Toward the end, the meat will be very soft so fray it a bit. Use half of it with the pasta and set the other half aside to have with the sandwich.
According to tradition, the uncooked ziti are broken into three pieces (so they're easier to eat).
Cook the pasta until al dente, drain it and pour it into the pot with the onion sauce.
Mix it well and distribute it to the plates, then complete with the meat, grated cheese, and pepper.