Pasta alla Genovese

Pasta alla Genovese is a rich Italian beef and onion sauce that is braised low and slow on the stovetop until it reaches a soft and jam-like texture. Serve over your favorite pasta.

📝 Ingredients

• 3 pounds beef chuck
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons vegetable oil
• 4 ounces pancetta, cut into small cubes
• 3 cups carrots, diced (about 3 medium)
• 1 cup celery, diced (1 stalk)
• 1/2 cup tomato paste, divided
• 4 medium garlic cloves, sliced
• 8 diced parsley stems (tops will be used as garnish)
• 1/2 cup white wine
• 2 1/2 pounds yellow onion, cut in half top to bottom, then sliced with the grain
• 2 1/2 pounds red onion, cut in half top to bottom, then sliced with the grain
• 1 medium leek, diced
• 1 pound shallots, cut in half top to bottom, then sliced with the grain
• 1 cup beef stock
• 4 small or two large thyme sprigs
• 2 bay leaves
• 1 pound or more pasta of your choice, we used Pappardelle
• Grated Parmesan cheese, for garnish
• Chopped parsley, for garnish

👨‍🍳 Instructions

1. 1Cut the chuck roast and half horizontally into equal two steaks of equal thickness.
2. 2Season the beef on all sides with the salt and pepper.
3. 3Heat a large Dutch oven over high heat and add the olive oil and vegetable oil. Once hot, add the two steaks and sear on all sides, about 10-15 minutes. Then remove the beef to a plate.
4. 4Turn heat down to medium high and add the pancetta and cook to crisp, about five minutes.
5. 5Add the carrots and celery and cook and stir for about eight minutes or so, or until slightly soft.
6. 6Add half of the tomato paste, garlic and parsley stems and stir and cook for about two minutes.
7. 7Add the wine and cook to evaporate, for about five minutes.
8. 8Add the onions, leek, shallots and stock.
9. 9Tie the thyme and bay leaves together with butcher’s twine then add on top of the onions.
10. 10Cook and stir to break down the onions a bit, for about ten minutes.
11. 11Place the seared beef on top and nuzzle them down into the onions so that they are completely covered.
12. 12Turn the heat to low, cover and cook for three hours, checking every 30 minutes to make sure the bottom isn’t sticking.
13. 13As the onions cook, they will give up some liquid. Ladle off a few cups after the first 30-60 minutes to a bowl and slowly add that back in over the next few hours. This allows the onions to slowly sauté and caramelize and not boil or steam.
14. 14After three hours, remove the lid and continue to cook for one more hour. Any liquid will steam off so add more of that saved liquid so that the mixture doesn’t stick to the bottom.
15. 15Remove the thyme and bay leaves and dispose.
16. 16Remove the beef to a cutting board and with two forks, pull it apart into chunks and pieces.
17. 17Add the remaining tomato paste into the sauce and stir.
18. 18Place all the beef back into the sauce and stir.
19. 19Cook the pasta per box directions but cook slightly less than fully cooked and save a few cups of the pasta water.
20. 20To serve, in a large skillet, heat as much of the sauce as you wish for the number of servings. Stir in partially cooked pasta and enough pasta water to finish cooking the pasta.
21. 21Ladle or spoon into plates or bowls and serve with chopped fresh parsley and freshly grated Parmesan cheese.