CLASSIC

Pasta alla Genovese

Name: Pasta alla Genovese
Cook time: 20 min
Yield: 4 people
Ingredients: Ziti 400 gr; Pecorino Romano PDO 100 gr; Beef 200 gr; Onion 1 KG; Celery 1; Carrots 2; Parsley q.b.; Laurel 1 foglia; White wine 2 bicchieri; Oil q.b.; Salt q.b.

MEDIUM | 20 minutes

The protagonist of this recipe: Pecorino Romano PDO

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Presentation

Pasta alla Genovese, even if the name can be misleading, is a dish of the Campania tradition. The origin of this name seems to be linked to the presence of some Genoese cooks in Naples, who prepared meat in the 1600s in this way. In fact, Genoese pasta is nothing more than a white sauce. The protagonist of the recipe is the onion which is cooked until it turns into a creamy puree that is so tasty and able to bind the pasta in the best possible way. For this first course the pasta used mainly are the ziti. To make it better, you need to use a nice cut of tender meat and blend it all with white wine. You just have to discover our creation and reproduce it immediately!

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Ingredients

4 people

Ziti 400 gr
Pecorino Romano PDO 100 gr
Beef 200 gr
Onion 1 KG
Celery 1
Carrots 2
Parsley q.b.
Laurel 1 foglia
White wine 2 bicchieri
Oil q.b.
Salt q.b.

Method

First, take your nice piece of beef and cut it into small chunks.

In a saucepan with plenty of salted water, pour the ziti until they are cooked. *You can also use another type of pasta if you prefer.

Now pour a drizzle of oil into a pan and add lots of onions, at least 1 kg. Let it brown over medium heat and then add all the other vegetables.

Now add the shredded meat to the sautéed mixture and let it brown to allow it to flavor well.

Deglaze your sautéed with white wine and let it cook until the onions are well wilted. To facilitate cooking, use the lid and continue cooking until necessary and all the ingredients are well blended and soft.