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Pasta alla Genovese

Pasta alla Genovese - A Family Feast
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Pasta alla Genovese is a rich Italian beef and onion sauce that is braised low and slow on the stovetop until it reaches a soft and jam-like texture. Serve over your favorite pasta.

Ingredients

Scale

3 pounds beef chuck

2 teaspoons kosher salt

1/2 teaspoon freshly cracked black pepper

2 tablespoons extra virgin olive oil

2 tablespoons vegetable oil

4 ounces pancetta, cut into small cubes

3 cups carrots, diced (about 3 medium)

1 cup celery, diced (1 stalk)

1/2 cup tomato paste, divided

4 medium garlic cloves, sliced

8 diced parsley stems (tops will be used as garnish)

1/2 cup white wine

2 1/2 pounds yellow onion, cut in half top to bottom, then sliced with the grain

2 1/2 pounds red onion, cut in half top to bottom, then sliced with the grain

1 medium leek, diced

1 pound shallots, cut in half top to bottom, then sliced with the grain

1 cup beef stock

4 small or two large thyme sprigs

2 bay leaves

1 pound or more pasta of your choice, we used Pappardelle

Grated Parmesan cheese, for garnish

Chopped parsley, for garnish

Instructions

  1. Cut the chuck roast and half horizontally into equal two steaks of equal thickness. 
  2. Season the beef on all sides with the salt and pepper.
  3. Heat a large Dutch oven over high heat and add the olive oil and vegetable oil. Once hot, add the two steaks and sear on all sides, about 10-15 minutes. Then remove the beef to a plate.
  4. Turn heat down to medium high and add the pancetta and cook to crisp, about five minutes.
  5. Add the carrots and celery and cook and stir for about eight minutes or so, or until slightly soft.
  6. Add half of the tomato paste, garlic and parsley stems and stir and cook for about two minutes.
  7. Add the wine and cook to evaporate, for about five minutes.
  8. Add the onions, leek, shallots and stock.
  9. Tie the thyme and bay leaves together with butcher’s twine then add on top of the onions.
  10. Cook and stir to break down the onions a bit, for about ten minutes.
  11. Place the seared beef on top and nuzzle them down into the onions so that they are completely covered.
  12. Turn the heat to low, cover and cook for three hours, checking every 30 minutes to make sure the bottom isn’t sticking.
  13. As the onions cook, they will give up some liquid. Ladle off a few cups after the first 30-60 minutes to a bowl and slowly add that back in over the next few hours. This allows the onions to slowly sauté and caramelize and not boil or steam. 
  14. After three hours, remove the lid and continue to cook for one more hour. Any liquid will steam off so add more of that saved liquid so that the mixture doesn’t stick to the bottom.
  15. Remove the thyme and bay leaves and dispose.
  16. Remove the beef to a cutting board and with two forks, pull it apart into chunks and pieces. 
  17. Add the remaining tomato paste into the sauce and stir. 
  18. Place all the beef back into the sauce and stir.
  19. Cook the pasta per box directions but cook slightly less than fully cooked and save a few cups of the pasta water.
  20. To serve, in a large skillet, heat as much of the sauce as you wish for the number of servings. Stir in partially cooked pasta and enough pasta water to finish cooking the pasta.
  21. Ladle or spoon into plates or bowls and serve with chopped fresh parsley and freshly grated Parmesan cheese. 

Find it online: https://www.afamilyfeast.com/pasta-alla-genovese/