Those who love Italian meat Ragu will enjoy Pasta alla Genovese!

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.

Thinly cut the onions using a mandolin or a sharp knife and set aside.

In a large pot or Dutch oven, over high heat, add enough olive oil to cover the bottom.

Cut the meat into large chunks, season with salt and pepper, add to the pot and sear on each side, possibly in batches. Remove the meat and set aside.

Add chopped carrots and celery to the same pot, sweating until soft (about 5 minutes).

Add half of the sliced onions and sliced garlic cloves to the pot, season with salt and pepper, and gently sweat for a couple of minutes.

Add the tomato paste, let it fry for 30 seconds, then pour in 2 cups of white wine and bring to a simmer.

Place the seared meat on top of the vegetable mixture, cover with the remaining sliced onions, season with salt & pepper, add a bay leaf, and cover the pot with a lid. Reduce heat to very low and cook for about one hour.

After one hour, remove the lid and gently stir the contents.

Cover the pot again and continue cooking for about two more hours, until the meat falls apart under a fork.

For the pasta, bring a large pot of salted water to a boil.

Once boiling, add the pasta and cook slightly less than indicated on package instructions.

In a frying pan, add the ragu with a little pasta cooking water, mix and bring to a simmer. Once the pasta is cooked, drain and add directly to the sauce in the pan. Add a generous drizzle of olive oil, toss to coat, and continue to cook over low heat until the pasta has soaked up some of the liquid (about one minute). Adjust seasoning as needed.

Turn off heat, add grated pecorino cheese, and serve immediately. Sprinkle extra grated pecorino cheese on plated servings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens