Pasta alla Genovese
Episode 1 of our cozy Sunday Dinner series is this Naples classic, Pasta Alla Genovese - the quintessential winter meals. Beef and onions braise all day leading to a luxurious and extremely delicious hearty pasta dish.
Ingredients
- 1 lb beef cubes
- 1 lb bone-in short ribs
- 6-8 large white and/or red onions, diced
- 3 tbsp grass fed butter
- 1 pint whole cherry tomatoes
- 1 tbsp whole peppercorn
- 1 & 1/2 cups dry white wine
- 3-4 bay leaves
- 1 lb long ziti, ziti, paccheri, or rigatoni pasta
- 2-3 cups of freshly grated parmigiano reggiano cheese
- Salt for pasta water, save some pasta water
Preparation
- 1
Brown your butter until golden (about 3-5 minutes) in a large dutch oven medium to low heat
- 2
Add meat to the pan and deeply brown on all sides on medium-high heat, do not season (we are going to salt the pasta water a lot). _If your pan is too small, brown in batches.
- 3
Pour wine over browned meat and cook down until it reduces by half
- 4
Top with all of your chopped onions, cherry tomatoes, peppercorns, and bay leaves
- 5
Cover and cook on low for 4-5 hours (lowest possible heat)…do not touch.. just give it time and let the onions do its thing
- 6
You'll know it's done when the meat easily falls off the short rib bone and can be shredded with a fork
- 7
Remove bay leaves and silver skin + bones from short rib and give everything a good mix. _Shred your beef and add it back into the sauce with half of your grated parmigiano reggiano.
- 8
Cook pasta in salted pasta water (you want it to taste like the ocean).
- 9
Finish your sauce with your grated parmesan, a bit of salted pasta water and cooked pasta - top with lots of parm and ENJOY!