PASTA ALLA GENOVESE How to Make the Secret Neapolitan MEAT SAUCE

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Turkey reduces fat content while pork can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Cut the brown onions in half and use a mandoline or onion slicer to slice them into thin pieces. Soak the slices in a bowl of water to help reduce the sharpness and minimize tears.

Roughly chop ¼ of a brown onion, the carrot, and celery into small pieces. Add them to a food processor with a generous amount of EVOO and a splash of water. Blend into a smooth mixture.

Cut the large pieces of beef chuck and pork rashers into small, even-sized chunks, then set them aside.

Place your Dutch oven over medium heat, then add about 3 tablespoons of EVOO and pour in the blended soffritto mix. Cook for around 10 minutes, stirring occasionally using a wooden spoon.

Add the chopped meat to the pan and stir to combine with the soffritto. Increase to medium-high heat and brown the meat. Cover with a lid and let it cook in its own steam for 2 minutes.

Add salt and pepper (not too much), stir, and toss in the 4 bay leaves. Put the lid back on and let it simmer for another 2 minutes.

Pour in the white wine to deglaze the pan and let it cook uncovered for about 5 minutes to allow the alcohol to evaporate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens