Pasta alla Genovese by @federicofusca

4h20
Medium

6 servings

🥩

1 kg

Beef Shin

🥬

2 stalks

Celery

🥕

2 carrots

Carrot

🧅

2 kg

Onion

🍝

400 g

Ziti

🌿

10 g

Parsley

🧂

5 g

Salt

🌶️

1 g

Black Pepper

🫒

60 ml

Olive Oil

🧀

50 g

Parmigiano Reggiano

Preparation Steps

  1. Step 1/15

    Peel and thinly slice the 2 kg Montoro onions.

    Montoro onions
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Chop the 2 celery stalks and 2 carrots into rustic medium pieces.

    celery stalks
    carrots
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Cut the 1 kg beef muscle into large bite-size chunks.

    beef muscle
    🔪chef's knife
    🪵cutting board

  4. Step 4/15

    Heat the 60 ml extra-virgin olive oil in a large heavy pot over medium heat.

    extra-virgin olive oil
    🥄wooden spoon

  5. Step 5/15

    Add the chopped celery stalks and carrots, then sauté until lightly softened, about 5 minutes.

    celery stalks
    carrots
    🥄wooden spoon

  6. Step 6/15

    Add the beef muscle chunks and brown them for 10 minutes, stirring regularly.

    beef muscle
    🥄wooden spoon

  7. Step 7/15

    Add all sliced Montoro onions and stir them through the browned meat.

    Montoro onions
    beef muscle
    🥄wooden spoon

  8. Step 8/15

    Add the fresh parsley, salt, and black pepper, then mix well.

    fresh parsley
    salt
    black pepper
    🥄wooden spoon

  9. Step 9/15

    Cover the pot and simmer over very low heat for about 240 minutes, stirring occasionally until the onions become creamy and the beef falls apart.

    beef muscle
    Montoro onions
    🥄wooden spoon

  10. Step 10/15

    Bring a large pot of salted water to a boil while the Genovese sauce finishes cooking.

    salt

  11. Step 11/15

    Break the 400 g Neapolitan ziti pasta by hand into shorter pieces.

    Neapolitan ziti pasta

  12. Step 12/15

    Cook the broken Neapolitan ziti pasta in boiling salted water until al dente, about 10 minutes.

    Neapolitan ziti pasta
    salt
    🍴tongs

  13. Step 13/15

    Drain the cooked pasta, reserving a little cooking water.

    Neapolitan ziti pasta
    🥣colander

  14. Step 14/15

    Toss the drained pasta with the Genovese sauce until evenly coated and creamy.

    Neapolitan ziti pasta
    beef muscle
    Montoro onions
    🥄wooden spoon

  15. Step 15/15

    Grate the 50 g Parmigiano Reggiano over the pasta and serve immediately.

    🧀Parmigiano Reggiano
    🧀box grater

Composition

Ingredients

Types

Vegetables, Seasonings, Dairy

Ingredients

Beef shin, Celery, Carrot, Onion, Ziti, Parsley, Salt, Black pepper, Olive oil, Parmigiano Reggiano

Allergens

Milk

Dietetics

Dietary regimen

High-protein, Mediterranean

Calories

740 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 76g, Fat: 23g, Fiber: 8g, Sugars: 14g

Nutritional Information

Minerals

Calcium: 210mg, Iron: 5.2mg, Potassium: 790mg, Sodium: 670mg

Vitamins

Vitamin A: 500µg, Vitamin C: 17mg, Vitamin B12: 2.1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

4 hours 0 minutes

Overall

4 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, colander, box grater, tongs

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta Course

Occasions

Lunch, Dinner, Family Meal, Sunday Lunch

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Neapolitan, Campanian

Geographic

Italy, Campania

Various

Aspect

Texture

Creamy, Tender, Silky, Al dente

Flavors

Savory, Sweet, Rich, Umami, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 90 days (Freeze the sauce separately when possible,Use a freezer-safe airtight container,Thaw overnight in the refrigerator)