Pasta Genovese | A Light Flavorful Beef Braise with Onion!

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 tops off the onions and slice them in half through the root to keep them together.

Use a mandolin to slice the onions into thin, consistent pieces, aiming for a thickness between the first and second settings.

Dice the celery and carrots into very fine cubes.

Brown the short rib in a pot on both sides to develop flavor, but do not worry about browning all sides or seasoning it at this step.

Remove the meat and add diced carrots, celery, and some onions to the pot to deglaze the bottom.

Cook the vegetables for 2-3 minutes until softened.

Add 1 tablespoon of tomato paste (optional) and cook until it develops a rust color.

Pour in 1-2 cups of white wine and let it cook down for 1-2 minutes.

Return the browned meat to the pot and let it reduce by half before adding the onions on top.

Sprinkle salt over the onions to help them release their liquid.

Cover the pot and place it in the oven at 300°F.

After 30 minutes, stir the mixture to check the reduction.

After about 2 hours, check the onions; they should be caramelized and have released a lot of liquid.

Mix the contents again and return to the oven uncovered for another hour to further reduce and caramelize.

After about 4.5 to 5 hours total cooking time, check the meat; it should be tender and starting to break apart.

Cook the Zeta cut ziti rietoni in salted boiling water until 1 minute shy of al dente.

Combine the pasta with the sauce, ensuring to include some of the braising liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens