Pasta alla Genovese Quick and easy recipe
Pasta Alla Genovese : also called "ragù alla genovese" or simply "the Genoese”Is one of the best dishes of traditional Neapolitan cuisine, the sauce used to season this pasta is obtained by cooking meat and onions. The origins of this dish are controversial probably a primitive version could derive from a Genoese sauce "u tuccu", brought to Naples by Genoese sailors, or it is hypothesized that it was created by a certain "Genovesi", or "Genovese" surname very widespread in Naples. In any case, it is only here in Naples that we can taste "the Genoese”That our grandmothers and mothers hand down to us, present in the menu of every self-respecting Neapolitan trattoria. A poor recipe but with an exceptional flavor.
Ingredients for 4 people
- 1 kg of first cut meat
- 1 rind of ham
- 2 medium carrots
- 1 kg of copper onions
- a stick of celery
- 2 cherry tomatoes
- 2 coffee cups of extra virgin olive oil
- 1 glass of white wine
- 320 gr of coarse pasta (ziti or tortiglioni)
- grated pecorino
- a few basil leaves
How to make Pasta alla Genovese
For the preparation of this dish it is necessary to first prepare the Genoese meat from which the ragù is then obtained that is used to season the pasta. Below is the recipe for the preparation of meat and ragù.
Prepare all the ingredients: cut the onions into slices, cut the celery and carrots into cubes, then the cherry tomatoes
cut the meat into large pieces
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 you use the pressure cooker only 2 table glasses of water are enough, in both cases add half a glass of wine, cover and cook for about a couple of hours with the normal pot. , and less than 1 hour -from the whistle- with the pressure cooker.
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.
You can also keep the meat in the fridge and eat it the next day, keeping a few tablespoons of sauce.
while the remaining sauce will be used to season the pasta. Then cook the pasta in boiling water, and drain it one minute before the time indicated on the package, I used the tortiglioni, but rigatoni are also good, and ziti are perfect (the original recipe calls for long ziti to be broken).
Put the drained pasta back into the pot but without water, turn on the flame and let the pasta dry for a few seconds, add a few tablespoons of ragù alla genovese. Turn off the heat and serve, add a couple of tablespoons of sauce and grated pecorino to each dish
And your Genoese pasta is ready
WINE PAIRING: Pietracalda 2012 Fiano di Avellino docg
In this blog for wine pairings I have consulted the site most often:www.bodegasdevino.org
Enjoy your meal!