Carne alla Genovese Quick and easy recipe

Genoese meat : Neapolitan recipe despite the name! It is with this meat and with the same quantity of onions (and a few other ingredients) that the famous Genoese ragù or simply "the Genoese". The meat after this type of cooking will be soft and very tasty! In Naples at least once a month someone feels a desire for Genoese and therefore armed with patience, the preparation of this dish is undertaken, many tears shed, an unmistakable smell for the home but the result is one of the best things that Neapolitan cuisine offers . With the sauce obtained you can season the famous and exquisite Genoese pasta.

Ingredients for 4-6 people

1 kg of first cut beef
copper onions (1 Kg)
1 rind of ham
2 medium carrots
1 stick of celery
2 cherry tomatoes
2 cups of extra virgin olive oil
1 glass of white wine
a few basil leaves
water

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How to make meat alla genovese

Cut the meat into large pieces (I used beef - the first cut - but any cut suitable for long cooking is fine)

Genoese meat

Prepare all the ingredients: cut the onions into slices, cut the celery and carrots into cubes, then the cherry tomatoes Genoese meat pour everything into a large pot (or pressure cooker) with the two cups of extra virgin olive oil and the ham rind. If you use the normal pot cover everything with water, if instead you use the pressure cooker, only 2 table glasses of water are enough, in both cases add 1 small glass of white wine, cover and cook for about a couple of hours with the normal pot, and about 40 minutes -from the whistle- with the pressure cooker. Genoese meat at this point the meat will be cooked remove it and keep it aside. Reduce the sauce by removing the lid from the pan. Once the sauce has been reduced (the onions have become dark and there will be no more water in the sauce) your Genoese sauce will be ready, turn off the heat and add the basil. pasta-alla-genovese_04 You will need part of the restricted sauce to season the meat, the remaining sauce to prepare a nice plate of Genoese pasta put your Genoese meat on the plate, add the sauce and serve. I prepared sandy potatoes as a side dish (the recipe soon). Enjoy your meal!