Pasta Alla Genovese Napoletana

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 6 hrs
Total Time 6 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 600 g pasta (ziti pasta), alternatively maccheroni
  • 600 g beef, e.., Hip or boiled beef
  • 1 kg vegetable onion (s)
  • 100 g celery sticks
  • 150 g carrot (s)
  • 1 bunch parsley
  • 1 bay leaf
  • 300 ml white wine, drier
  • 2 cups water, approx. 00 - 50 ml each
  • 6 tablespoon olive oil
  • salt
  • pepper
  • Parmesan
Pasta Alla Genovese Napoletana
Pasta Alla Genovese Napoletana

Instructions

  1. Cut the onions, carrots and celery medium-fine. Divide the beef into fine strips. Finely chop the parsley.
  2. Put the olive oil in a saucepan and heat on medium heat. Fry the onions together with the celery and carrots in the saucepan with the lid closed and stir regularly until the onions collapse and turn a very light brown. Add the meat and parsley. Put the lid on and don`t stir until the outside of the meat has turned a light cooking color. Then stir in everything and continue to fry for about 10 minutes with the lid closed. Add 100 ml of wine, stir and let reduce for about five minutes. Then pour in the remaining 200 ml of wine and let it reduce slightly for another five minutes.
  3. Stir well, finally add the bay leaf and pour in a cup of water, reduce the heat to a very low level and stir everything well again. Simmer with the lid on and stir about every half an hour. Let everything simmer for at least three, ideally six hours. Season with salt and pepper to taste.
  4. The Sugo is traditionally served on Ziti noodles and guests are served freshly grated Parmesan.

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