Pasta alla Genovese is a first dish of the Neapolitan tradition, mentioned for the first time in the fourteenth century by Cavalcanti. It is one of the recipes that here in Naples prepare for Sunday lunch.
Pasta alla Genovese
- 1 lb of pasta (ziti)
- 2 lbs of beef thighs
- 1 lb of onions
- 2 carrots
- 1 celery
- 2 small tomatoes
- olive oil
- 1/2 cup white wine
- 2 Tbs of grated pecorino
- salt and pepper to taste
- Peel the carrot and cut it into pieces and place in a blender along with the celery.
- Peel and slice the onions.
- In a deep pot, sauté the chopped carrot and celery.
- Add the meat cut into chunks.
- Once the meat is browned evenly, pour the white wine, salt and pepper.
- Cover the meat with the onions, stir with a wooden spoon and cook for a few minutes.
- Add the tomatoes and cover with water.
- Cover and cook over low heat for at least 2 hours, stirring occasionally.
- After this time, remove the cover, and lift the meat, putting it in the heat, raise the heat and simmer to reduce the sauce .
- Cook the pasta al dente, and toss with the sauce Genovese and sprinkle with grated pecorino.
- Serve hot.