Pasta Alla Genovese (Pasta With Neapolitan Beef And Onion Ragù)

Name: Pasta Alla Genovese (Pasta With Neapolitan Beef And Onion Ragù)
Prep time: 5 min
Cook time: 195 min
Total time: 200 min
Yield: 6 servings
Ingredients: 1 1/2 pounds (700g) boneless beef chuck roast, trimmed and cut into 4-by-3-inch pieces; Kosher salt and freshly ground black pepper; 1/4 cup (60g; 60ml) lard or extra-virgin olive oil (see note); 3 1/2 ounces (100g) carrots, peeled and cut into small dice (2 small carrots); 1 celery rib (75g), trimmed and cut into small dice; 3 pounds (1.4kg) yellow or red onions, thinly sliced, divided; 1 tablespoon (15g) tomato paste; 1 cup (240ml) dry white wine, divided; 1 bay leaf; 5 ounces (150g) cherry tomatoes (optional, see note); 1 pound (450g) short tubular dried pasta such as ziti, paccheri, or rigatoni (see note); 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped; Finely grated Pecorino Romano or Parmigiano-Reggiano, for serving

Prep 5m

Cook 3h 15m

Total 3h 20m

This Pasta Alla Genovese recipe uses tender beef chuck roast with a flavorful onion-based ragù, creating a rich and savory pasta dish. Combined with carrots, celery, white wine, and fresh parsley, it's the perfect hearty meal to enjoy with your favorite short tubular pasta and a sprinkle of Pecorino Romano or Parmigiano-Reggiano.