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Pasta alla Genovese
Despite the name, a Neapolitan classic: beef cooked for hours with a mountain of onions until they melt into a sweet, savory sauce. The pasta comes first, then the meat itself as the second course.
- YieldServes 4
- Hands-on40 min
- Total5 h 30 min
- Difficulty
Ingredients
- 1.1 kgbeef for braising, a mix of cuts, one cut kept as a single large piece
- 160 mlextra-virgin olive oil
- 2.2 kgyellow onions, sliced thin
- to tastefine sea salt
To serve
- 400 gziti spezzati, or any short tube pasta
- 55 gpecorino cheese, grated
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