Pasta alla Genovese

GialloZafferano’s selected pasta alla genovese follows a Campanian preparation whose name is distinct from its regional association. A long-cooked onion-and-beef sauce has a pronounced sweetness and coats the hollow zite pasta.

Golden onions are thinly sliced, while carrot and celery are finely chopped. The celery leaves join parsley and bay in a tied aromatic bundle; the trimmed beef is cut into five pieces.

Olive oil starts the onions, chopped vegetables and beef before the aromatic bundle and salt enter. Covered cooking allows the onions to release the liquid for the sauce, and the bundle is removed afterwards.

White wine enters in portions during a further uncovered cooking period. Separately boiled zite are drained al dente and returned to the pan, where all of the selected beef-and-onion sauce coats them.

Grated Parmigiano Reggiano and ground pepper are independent optional finishes. The recipe describes family preferences for this rich sauce, and this selected version keeps the meat with the pasta rather than reserving it as a separate course.