Pasta alla genovese

Ingredients

• 1 kg beef lacerto (girello, eye of round)
• 1.5 kg onions
• 2 celery stalks
• 3 carrots
• 2 glasses dry white wine
• 1 glass extra virgin olive oil
• 100 g lard
• 50 g lardo
• 50 g butter
• Salt and pepper
• 500 g pasta — ziti broken by hand, or paccheri
• Grated parmesan to serve

Method

1. Finely chop the onions, celery, carrots and lardo.
2. Put them in a wide casserole with the butter, lard and oil; tie the meat with kitchen string and set it on top.
3. Brown the meat on all sides, adding the wine a little at a time and letting it evaporate.
4. Add a glass of water, season, cover and cook on the lowest heat for at least 3 hours, stirring now and then.
5. The sauce is ready when the meat is very tender, the vegetables have turned into a cream and the sauce is thick and amber.
6. Lift out the meat — it is served separately as the second course.
7. Cook the pasta al dente, dress it with the sauce and serve with grated parmesan.

Tips

• The sauce follows the Accademia Italiana della Cucina recipe in the Naples style; the Accademia gives no pasta quantity, 500 g is the usual amount for six.
• Pesto alla genovese has nothing to do with this dish.

Related topics

🧅 Pasta alla genovese · Ziti · Paccheri · 🧀 Parmesan · 🧈 Butter · 🫒 Olive oil · 🍷 White wine

Sources

• Accademia Italiana della Cucina — Salsa genovese (all'uso di Napoli)

Servings: 6

Themes