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Pasta alla Genovese

Cozy Up with Rich Pasta alla Genovese for Winter Nights

Indulge in a warm, hearty Pasta alla Genovese, featuring tender braised beef and sweet caramelized onions, perfect for winter nights.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 4 ounces Pancetta Can substitute with bacon for a smoky note
  • 2 pounds Beef Chuck Roast No direct substitutes; brisket could work in a pinch
  • 2 tablespoons Olive Oil Extra virgin is preferred
  • 2 large Yellow Onions Forms base with sweetness upon caramelization
  • 2 stalks Celery Adds aromatic depth
  • 2 medium Carrot Can swap with other mirepoix vegetables
  • 3 cloves Garlic Fresh is best
  • 2 tablespoons Tomato Paste No substitutes, can omit for less robust sauce
  • 1 cup Dry White Wine Can substitute with beef broth
  • 1 cup Cherry Tomatoes Can use canned diced tomatoes if needed
  • 1 leaf Bay Leaf Can replace with thyme or rosemary
For the Pasta
  • 1 pound Ziti Pasta Can swap with penne or rigatoni
For the Finish
  • 2 tablespoons Unsalted Butter Avoid salted to control sodium levels
  • 1 cup Basil Leaves Substitute with parsley if needed
  • 1 cup Parmesan Cheese Pecorino or nutritional yeast can be used for vegan version

Equipment

  • Dutch oven
  • Mandoline
  • large pot

Method
 

Preparation Steps
  1. Slice the yellow onions using a mandoline for uniformity, ensuring even cooking.
  2. In a large Dutch oven, heat olive oil and add pancetta. Cook for 5-7 minutes until crispy and golden.
  3. Remove pancetta and sear beef chunks in the same pot for 3-4 minutes on each side until browned.
  4. Add sliced onions, celery, carrots, and minced garlic. Sauté for 8-10 minutes until veggies are softened.
  5. Stir in tomato paste and cook for 2 minutes. Return beef and pancetta to the pot, add wine, cherry tomatoes, and bay leaf.
  6. Bring to a simmer and transfer to a preheated oven at 350°F for 2.5 hours.
  7. After braising, check beef tenderness. Stir in remaining cherry tomatoes and additional wine, simmer for 20 minutes.
  8. Bring salted water to a boil and cook ziti pasta until al dente, about 10-12 minutes. Reserve a cup of pasta water.
  9. Toss drained ziti with ragu, using reserved pasta water to adjust consistency. Simmer for 5 minutes before serving.
  10. Plate the dish, garnishing with fresh basil leaves and grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Leftover Pasta alla Genovese tastes even better the next day. Make extra for meal prep. Use high-quality ingredients for the best flavor.

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