Pasta alla Genovese

Name: Pasta alla Genovese
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Cuisine: Italian
Ingredients: 1½ lb Boneless beef chuck roast, trimmed and cut into 4-by-3-inch pieces; Kosher salt; Freshly ground black pepper; ¼ cup Lard or extra-virgin olive oil; 3½ oz Carrots, peeled and cut into small dice; 75 g Celery rib, trimmed and cut into small dice; 3 lb Yellow or red onions, thinly sliced, divided; 1 tbsp Tomato paste; 1 cup Dry white wine, divided; 1 leaf Bay leaf; 5 oz Cherry tomatoes; 1 lb Short tubular dried pasta such as ziti, paccheri, or rigatoni; 1 cup Fresh parsley leaves and tender stems, finely chopped; Finely grated Pecorino Romano or Parmigiano-Reggiano, for serving

Recipe GLPRd55a2b71a96cf2

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Italian

Main Course

180 min

781 cal

Servings: 6

Stovetop

A traditional Neapolitan dish featuring tender beef braised slowly with caramelized onions, carrots, and celery, creating a rich and savory ragù. This sauce is served over short pasta and finished with fresh parsley and grated cheese for an authentic Italian comfort meal.

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Ingredients

1½ lb Boneless beef chuck roast, trimmed and cut into 4-by-3-inch pieces

Kosher salt

Freshly ground black pepper

¼ cup Lard or extra-virgin olive oil

3½ oz Carrots, peeled and cut into small dice

75 g Celery rib, trimmed and cut into small dice

3 lb Yellow or red onions, thinly sliced, divided

1 tbsp Tomato paste

1 cup Dry white wine, divided

1 leaf Bay leaf

5 oz Cherry tomatoes

1 lb Short tubular dried pasta such as ziti, paccheri, or rigatoni

1 cup Fresh parsley leaves and tender stems, finely chopped

Finely grated Pecorino Romano or Parmigiano-Reggiano, for serving

Directions

Pat the beef pieces dry with paper towels, then season generously on all sides with kosher salt and freshly ground black pepper.
Heat the lard or olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, working in batches to avoid crowding, brown the beef on all sides until a deep golden crust forms, about 3 to 4 minutes per side. Transfer the browned beef to a plate and set aside.
In the same pot, add the diced carrots and celery. Sauté for 2 to 3 minutes until softened and beginning to caramelize. Add about half of the sliced onions and cook, stirring occasionally, until the onions begin to soften, about 5 minutes.
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Pour in half of the dry white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
Return the browned beef to the pot along with any accumulated juices. Add the remaining sliced onions on top, then nestle the bay leaf into the mixture. Reduce the heat to low, cover the pot, and braise gently for about 2 to 2.5 hours, stirring every 30 minutes or so, until the beef is fork-tender and the onions have completely broken down into a rich, caramelized sauce.
About halfway through braising, add the remaining white wine to maintain moisture and deepen the sauce's flavor. If using cherry tomatoes, add them during the final 30 minutes of cooking.
While the ragù nears completion, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the cooking water.
Transfer the cooked pasta to the pot with the ragù, tossing gently to combine. If the sauce seems too thick, add a splash of the reserved pasta cooking water to achieve a creamy consistency. Season to taste with additional salt and pepper.
Divide the pasta among serving bowls. Top each portion with a generous amount of fresh chopped parsley and finely grated Pecorino Romano or Parmigiano-Reggiano. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.75

Pasta alla Genovese is a three-hour braise that rewards patience with deep, savory flavor—but the 180-minute claim understates what you're signing up for; factor in 20 minutes of trimming and chopping the aromatics, then nearly three unattended hours of simmering, plus 10 minutes to finish the pasta and sauce. Every ingredient is a Charlotte staple: beef chuck, carrots, celery, and onions at any of the six major chains, pecorino romano at Publix or Harris Teeter. The cost per serving lands around $3.50–$4.00 depending on beef prices, driven by the quality and quantity of the chuck roast; this is not a budget braise but a reasonable splurge. The dish reheats beautifully, making it a weekend project that yields elegant leftovers, and it feeds six generously without fussiness—just stir occasionally and resist the urge to rush.