The history of this incredibly delicious, rich dish is uncertain.
The name suggests that it originated in Genova, but some say that a Neapolitan chef, whose last name was Genovese, created this dish. The most plausible theory is that this dish was created in the 16th century by the private chefs of Genovese merchants trading with Naples. These chefs eventually stayed behind in Naples when the merchants moved back to Genova. Whatever the origin, it has been a staple in homes all over Campania, and mostly served on Sundays. It is a labor of love for sure, but once it's on the stove simmering, you don't really have to do much, other than stir it once in a while. Traditionally served with ziti or candele spezzate, but I used penne mezzani rigati and of course I had to use the best Neapolitan pasta @pastadimartino
Topped with lots of @parmigianoreggiano
@parmigianoreggianousa
INGREDIENTS
🧅1 kg beef chuck
🧅2 kg yellow onions thinly sliced
🧅100 g carrot
🧅100 g celery
🧅2 ripe tomatoes (1/2 cup)
🧅1/2 cup EVOO
🧅1 cup white wine
🧅1 tbs salt
🧅1 bay leaf
🧅4 sprigs of thyme
🧅2 parlsey sprigs
METHOD
1. Heat a large dutch oven (min. 7L) on medium heat
2. Cut the beef in 2 inch cubes
3. Dry them on paper towel
4. Add oil to pot and brown meat on all sides
5. Remove meat, add diced carrots and celery, and cook for 5 minutes
6. Add meat back to pot, add wine and tomatos and cook for 5 minutes
7. Add onions, salt, turn heat on low and cover with a lid
8. Cook for 15-20 or until onions start wilting and releasing their juices, then stir, add the herbs and cook for a minimum of 3 hours, up to 6, stirring occasionally and adding small amounts of stock if necessary. I didn't have to, but have some on hand just in case.
The onions are supposed to be super soft and creamy and the meat has to fall apart.
9. Cook your pasta al dente, toss with some sauce. Plate, top with more sauce and meat, grate lots of Parmigiano Reggiano on it and enjoy this incredible, luscios dish .
You're welcome!😎
Buon Appetito Amici ❤
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