Ragù alla genovese
flavio_campaniolo
Preparation time
35 minutiDifficulty
DifficileCooking time
4 oreServings
6Tipico piatto napoletano dove la carne viene cotta con la cipolla fino a quando non si sfalda completamente.
Ingredients
- Golden onion2 Kg
- Priest's hat1 Kg
- Celery250 g
- Raw bacon100 g
- Carrots2 u (150 g)
- White wine1 glass
- Extra virgin olive oilto taste
- Black pepperto taste
- Parmigiano Reggiano DOPto taste
- Fine saltto taste
Procedure
0. Peel and finely slice the onions. Dice the carrots and celery. Dice the pancetta.
1. In a large pot, heat a little extra virgin olive oil and sauté the pancetta until crispy. Add the beef and brown it on all sides until golden brown. Remove the meat from the pot and set aside.
2. In the same pot, add the onions, carrots, and celery. Cook over medium-low heat until the onions are translucent and soft, stirring frequently.
3. Return the meat to the pot with the vegetables. Deglaze with the white wine and let the alcohol evaporate.
4. Cover the pot with a lid and cook over very low heat for about 3-4 hours. Stir occasionally and, if necessary, add a little water to prevent the mixture from drying out. The ragù is ready when the onions have completely dissolved and the meat is tender and flakes easily.
5. Season with salt and pepper to taste. Genoese ragù is traditionally served with short pasta such as ziti or rigatoni. Sprinkle with grated Parmigiano-Reggiano, if desired.
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Creation date Jul 22, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.