Genovese
Genovese is a specialty of Neapolitan cuisine: a white meat and onion-based sauce, perfect for dressing pasta! Discover the recipe.
This Genovese sauce is a staple in Neapolitan cuisine, blending delicate flavors with rich textures. Perfect for elevating simple pasta dishes!
Instructions
- 1
To prepare the Genovese, first clean the onions and slice them thinly. Peel and finely chop the carrots. Also, chop the celery and set the bunch aside.
- 2
Tie the bunch of celery together with the parsley and the bay leaf with kitchen twine to obtain an aromatic bouquet. Finally, take care of the meat: remove any excess fat and cut it into 5 pieces.
- 3
In a large pot, pour plenty of oil, then add the onions, celery, and carrots. Let it flavor over low heat for a few minutes, then add the meat.
- 4
Add the herb bouquet and a pinch of salt, mix, and let it flavor for a few minutes. Then, lower the heat, cover with the lid, and cook for about 3 hours. There is no need to add water or broth because the onions will release the necessary liquid so that the bottom does not dry out. It is still important to check and stir occasionally. After 3 hours, remove the herb bouquet.
- 5
At this point, raise the heat and deglaze with part of the wine. Mix and continue cooking uncovered for another hour, adding the remaining wine as the sauce dries up. After the cooking time, cook the zite in salted boiling water.
- 6
Drain the pasta al dente and put it back in the pot. Mix well to combine with the sauce, then you can serve your Genovese, sprinkling with pepper and grated Parmigiano cheese if desired!
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
Experience the essence of true Genovese: a harmonious blend of careful preparation and traditional flavors, where each bite is a symphony of wine-infused onions and succulent meat.
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