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Classic Italian Comfort Food: Neapolitan Cuisine Secrets

This is classic Neapolitan cuisine. The traditional Pasta Genovese recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. Low and slow is what develops the flavor. 
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Prep Time 30 minutes
Cook Time 4 hours
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Tbsp Olive Oil
  • 5 cups sliced Onions
  • 1/2 cup diced Celery
  • 1/2 cup diced Carrots
  • 2 lbs Beef chuck/shoulder trimmed of excess fat, cut into 4-6 pieces.
  • 1 Bay Leaf
  • 3/4 cup White Wine
  • Parmesan Cheese

Equipment

  • Heavy Pan

Method
 

  1. Sauté your vegetables until fragrant, then add your onion and sauté until it reduces by half, then add your meat, throw in your bay leaf, cover and cook on low simmer for 3 hours. Stirring regularly. If it seems dry, add a spash of water or beef broth.
    After 3 hours, add the wine and simmer uncovered for another hour and serve with ziti or any other tube pasta and Parmesan cheese.
  2. Note: This sauce benefits from resting overnight in the refrigerator, and it freezes well.

Notes

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