Pasta alla Genovese

Method

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1. Brown the beef and pancetta in the oil in a heavy pot, 10 minutes.

   Mark done

2. Add all the onions, the carrot, celery, bay and salt. They will fill the pot to the brim.

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3. Cover and cook over low heat 120 minutes, stirring occasionally. The onions collapse and release a great deal of liquid.

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4. Take the lid off and continue for a further 90 minutes, stirring more often now, until the liquid has gone and the onions are a deep golden brown.

   Mark done

5. Add the wine and let it reduce away completely, about 20 minutes, scraping the base.

   Mark done Start 20 min timer

6. Lift out the beef, shred it, and return it to the onions. Season with the pepper.

   Mark done

7. Boil the pasta, drain, and toss through the sauce with a splash of the water and the parmesan.

   Mark done

Chef’s Tips

• Lid on for the first two hours. They have to collapse before they can brown.
• The quantity of onions is not a mistake.
• No tomato. This is the point of the dish.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A glass of Aglianico
• Green salad
• Crusty bread

Storage & Reheating

Refrigerated for 4 days and better on day two. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.