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- Ragu' Genovese
- (Braised Onion
and Beef Sauce)
-
- Despite its name,
this is a recipe from Naples and is used as a condiment for
pasta.
-
-
- Ingredients:
-
2 lbs. onion
1 clove garlic
1 celery stalk
1 carrot
1 oz. lard
1 oz. salami
1 oz. prosciutto
3 oz. virgin olive oil
2 oz. pancetta, chopped
1 oz. tomato paste
1 lb. lean round beef
1 cup white wine
Salt & pepper
Beef bouillon, as needed
Directions:
-
- Cut onion, garlic, celery and carrot into
julienne.
-
- Coarsely chop lard, salami and prosciutto.
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- Place the lot into a baking pan, adding olive oil and pancetta. Sauté
slowly, over low heat until the vegetables are soft but not
browned.
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- Brown it all around, add the beef and dilute
the paste into 1/2 cup of lukewarm water and add to the pot
together with the wine and place the roast into the oven at
350º F.
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- Cook for 3-4 hours, adding beef bouillon as necessary.
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- Salt and pepper to taste.
-
- The final result should be that of a rather
dark, glazed sauce.
-
- Note: This condiment is good for ziti or any other
type of macaroni with a large hole. The meat can be served
together with the ragù or as a separate course.
That's it!
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