Pasta alla genovese (Neapolitan onion and beef ragù)

Method

1. 1

   Step 1

   Warm the oil in a large heavy pot over medium heat and brown the beef on all sides, about 8 minutes. Add the carrot (opens in a new tab) and celery (opens in a new tab) and cook for 3 minutes.

   • 11 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)

   

2. 2

   Step 2

   Add all the onions (opens in a new tab), the bay leaf (opens in a new tab) and a good pinch of salt. Stir, cover and cook over low heat for 1 hour; the onions will collapse and release a lot of liquid.

   • 60 min
   • low heat

   

3. 3

   Step 3

   Uncover, add the wine and continue cooking very gently for 2–2½ hours, stirring every 15–20 minutes and adding a splash of water if it catches, until the onions (opens in a new tab) are a deep golden, creamy sauce and the beef falls apart.

   • 140 min
   • low heat
   • Wooden spoon (opens in a new tab)

   Patience is the recipe: if it browns too fast, lower the heat and add water.

4. 4

   Step 4

   Shred some of the beef into the sauce (the rest is often served as a second course) and season with pepper (opens in a new tab).

   • 3 min
5. 5

   Step 5

   Cook the pasta (opens in a new tab) in salted water until al dente, drain and toss with the sauce and Parmesan (opens in a new tab) over low heat for 1 minute.

   • 12 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Drain boiling pasta water away from you and keep children clear of the stove.