How to Make Ziti alla Genovese | Classic Neapolitan Ragù

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.

Finely slice 4 lbs of onions using a mandolin, being careful to stop before reaching the end to avoid injury.

Chop carrots and celery finely for the initial sofrito.

Heat a pot and melt lard in it.

Add the beef chuck to the pot and stir to brown it.

Once the meat has color, add the chopped carrots, celery, and onions to the pot.

Season the mixture with salt and pepper and stir well.

Pour in white wine and allow it to evaporate completely.

Add fresh bay leaves and the remaining onions to the pot, stirring to combine.

Season the onions with a little more salt and pepper, then stir again.

Cover the pot and cook on very low heat for 3 to 4 hours, allowing the onions to release their juices and create a sauce.

After 4 and 1/2 hours, check the mixture; the meat should be tender and the onions should have turned into a silky sauce.

Boil water for the ziti pasta and cook it al dente.

In a large frying pan, combine some of the ragu with the cooked pasta and a bit of pasta water to finish cooking the pasta in the sauce.

Add more pasta water as needed to achieve the desired consistency.

Serve the pasta topped with additional ragu and grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens