Pasta alla Genovese - The Beef and Onion Ragu I Could Eat Every Week

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.

Dice 5 lbs of onions and set aside.

Dice 1 large onion, 1 celery rib, and 1 carrot for the sofrito.

Dice 1/3 lb of pancetta and set aside.

Cut 2.2 lbs of chuck roast into six large chunks.

Season the beef chunks with salt and black pepper on at least two sides.

Heat a large Dutch oven or heavy pot over medium-low heat (4 out of 10).

Add the pancetta to the pot and cook until the fat renders, about 10-12 minutes, stirring occasionally.

Remove the pancetta from the pot and set aside, leaving the fat in the pot.

Increase the heat to medium and add the diced vegetables (onions, celery, carrot) to the pot.

Sauté the vegetables for about 10 minutes until they are soft, adding a splash of water if necessary to prevent burning.

Add the beef chunks back into the pot and sear on all sides until browned, about 12 minutes.

Once browned, remove the beef and set aside.

Deglaze the pot with a splash of water, scraping up any browned bits.

Return the beef to the pot and add 1.5 cups of dry white wine, stirring to combine.

Add enough water to cover the beef, then bring to a simmer.

Cover the pot and reduce the heat to low, cooking for 2-3 hours until the beef is tender.

Once the beef is tender, remove it from the pot and shred it with two forks.

Cook the pasta according to package instructions in salted boiling water until al dente, then drain.

Toss the cooked pasta with the meat sauce until well coated, adjusting seasoning if needed.

Serve hot, garnished with grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens