Slow-Cooked Beef and Onion Ziti — Ziti alla Genovese
A Neapolitan onion-and-beef ragù confusingly named for Genoa, where chunks of chuck slow-cook with vast quantities of onion until the onions melt into a sweet golden sauce, tossed through ziti.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice pancetta, carrots, and celery. Thinly slice 1000g onions. Pat 360g beef chuck dry. Measure wine, stock, salt, pepper, and bay leaves. Cook ziti water ready. Grate Parmigiano Reggiano.
Saute
Heat 1/4 cup oil in a large heavy pot over medium heat. Cook pancetta 3 minutes until rendered. Add carrots and celery, cook 4 minutes until softened. Season beef with salt and pepper, brown 4 minutes per side until deeply coloured. Don't move while crusting.
Build 1
Add sliced onions in stages, stirring to coat in oil. Add bay leaves. Cover and cook over lowest heat 90 minutes, stirring every 20 minutes. Onions release liquid and steam beef until fork-tender.
Build 2
Uncover pot, pour in white wine. Cook uncovered over medium-low heat 60 minutes, stirring every 10 minutes. Onions break down and turn golden-amber. Add stock 2 tbsp at a time if pot dries. Beef should be fork-tender.
Boil
While onion ragù finishes, bring 4L water to rolling boil. Salt with 3 tsp. Cook ziti 11 minutes until al dente. Reserve 160ml pasta water. Drain ziti.
Finish
Lift beef from pot, shred, return half to sauce. Season with pepper. Toss drained ziti into ragù with 6 tbsp pasta water. Cook over low heat 1 minute to bind. Discard bay leaves.
Plate
Transfer ragù and ziti to plates. Top with grated Parmigiano Reggiano and freshly ground black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.