Give the onions time to soften into the sauce. A casserole with a heavy base and a close-fitting lid makes the gentle cooking easier to control. If the sauce is ready before the pasta, keep it on the lowest heat and loosen it with a little pasta water when you combine them.
Genovese napoletana
Prep 30 min · Cook 3 hr 30 min · Serves 4 · Difficulty Medium
Method
Peel and finely slice the onions. Finely chop the carrot, celery and parsley. Pat the beef dry and cut it into pieces about 5–6 cm across.Peel and finely slice the onions. Finely chop the carrot, celery and parsley. Pat the beef dry and cut it into pieces about 2–2¼ in across.
Warm the olive oil in a heavy casserole over medium-low heat. Add the carrot, celery and parsley and cook for 5 minutes, stirring. Add the onions and 4 g salt, cover and soften for 15 minutes, stirring occasionally.Warm the olive oil in a heavy casserole over medium-low heat. Add the carrot, celery and parsley and cook for 5 minutes, stirring. Add the onions and 4 g salt, cover and soften for 15 minutes, stirring occasionally.
Nestle the beef into the onions, add the pepper and cover. Cook at a very gentle simmer for about 3 hours. Stir and turn the meat every 30 minutes, scraping the bottom gently. The onions will release their liquid; if the base begins to catch, add 30 ml hot water at a time.Nestle the beef into the onions, add the pepper and cover. Cook at a very gentle simmer for about 3 hours. Stir and turn the meat every 30 minutes, scraping the bottom gently. The onions will release their liquid; if the base begins to catch, add 2 tbsp hot water at a time.
Check that the beef yields easily to a fork and the onions have become a soft sauce. If the meat is still firm, continue gently until tender. Uncover, raise the heat to medium and let excess liquid evaporate, stirring so the onions do not scorch.Check that the beef yields easily to a fork and the onions have become a soft sauce. If the meat is still firm, continue gently until tender. Uncover, raise the heat to medium and let excess liquid evaporate, stirring so the onions do not scorch.
Pour in the wine a little at a time and let it reduce, stirring, until the sauce is glossy and amber rather than watery. Allow about 10 minutes for this final reduction. Lift out the beef and keep it covered with a spoonful of sauce to serve separately.Pour in the wine a little at a time and let it reduce, stirring, until the sauce is glossy and amber rather than watery. Allow about 10 minutes for this final reduction. Lift out the beef and keep it covered with a spoonful of sauce to serve separately.
Meanwhile bring 4 liters of water to a boil and add the remaining 28 g salt. Cook the ziti according to the package, stopping when they are al dente. Reserve 200 ml cooking water, then drain.Meanwhile bring 17 cups of water to a boil and add the remaining 1 oz salt. Cook the ziti according to the package, stopping when they are al dente. Reserve ¾ cup cooking water, then drain.
Add the pasta to the onion sauce and turn gently over low heat for 1 minute. Add a little reserved cooking water only if needed to loosen the sauce. Divide between four plates and finish with the Parmigiano. Serve the tender beef as a separate course.Add the pasta to the onion sauce and turn gently over low heat for 1 minute. Add a little reserved cooking water only if needed to loosen the sauce. Divide between four plates and finish with the Parmigiano. Serve the tender beef as a separate course.
