Ridiculously Easy Pasta Alla Genovese Recipe - The Must Try Easy Beef and Onion Sauce
At it's core this is a ragu of beef and onions. Ok I hear the ultra traditional Italians crying out "this isn't ziti alla genovese ricetta originale, or pasta alla genovese napoletana ricetta originale." It isn't meant to be an ultra traditional pasta alla genovese napoletana recipe... It's just my take on something I ate at a restaurant in Quebec City, that I enjoyed and thought I'd share.

Ingredients:
Oil for frying
1 Kg (2 pounds) braising beef, cut into 2” cubes
125g (¼ pound) bacon or pancetta, chopped
2 carrots, chopped
1 celery rib, chopped
Salt and pepper
125 mL (¼ cup) dry white wine
2 Kg (4 pounds) onions, chopped
1 pound dried pasta
Finely grated Parmesan or Pecorino cheese

Method:
Pre heat oven to 325ºF.
Heat oil in a heavy pot that has a tight fitting lid.
Brown the beef, and then remove from the pot.
Add the bacon, carrots, celery, salt and pepper to the pot and fry until softened.
Add the wine and simmer just a few moments before adding the onions and the beef back to the pot.
Cover and place in the oven for 4-5 hours (or longer).
Check occasionally to stir and add liquid if needed.

At the end of 4-5 hours, the onions and beef should be almost one.

Cook the pasta 75- 80% through, then cook the rest of the way with some of the sauce, and a splash of wine.
Add pasta cooking water as needed to loosen, then thicken the sauce - stirring constantly to emulsify.
Add the cheese, continue stirring, then serve.


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