Pasta Alla Genovese
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
3 hrs 10 mins
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Total Time
3 hrs 30 mins
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Servings
8
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Calories
421 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Pasta Alla Genovese
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This beloved Neapolitan (not Genovese) pasta recipe is a simple but complex blend of flavour and fragrance. Rich, silky beef is cooked low and slow to meltingly perfect. Pasta Alla Genovese is a magical southern Italian masterpiece.
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Ingredients
- 2.2 lb chuck steak (stewing steak, 1kg, cut into large chunks)
- ⅓ cup olive oil
- 2.2 lb onions (about 4-5 onions, 1kg, chopped)
- 1 carrot (finely diced)
- 1 celery stalk (finely diced)
- 2 bay leaves
- ¾ cup dry white wine
- 4 stems parsley (chopped)
- 1½ tsp salt
- freshly ground black pepper
Instructions
- Season the beef with a little salt & pepper.
- Heat the oil in a large Dutch oven or saucepan over a medium/high heat and fry the beef on all sides until browned. Remove from the pan.
- Reduce the heat to medium/low and then add the onion, carrot, celery and bay leaves and fry for for 8 minutes until the onion is soft and golden.
- Add the wine and parsley and return the beef. Season with about 1 tsp of salt and a generous grind of black pepper. Stir well until all the wine has evaporated (about 2 minutes).
- Add 2 cups water and then bring to a simmer. Reduce the heat to low and put on a lid. Let it simmer gently for 3 hours, stirring occasionally. Check often to ensure the meat isn't catching. If it is, add a little more water.
- After 3 hours, remove the lid and simmer for 10 more minutes if the sauce is thin. If it is not then remove from the heat. It should be fairly a fairly dry consistency, but still retain a sauce-like appearance, so don't over-reduce. Using forks, mash and shred the meat a little.
- Optional: Scatter in and stir about half a cup of finely grated parmigiano reggiano cheese before serving.
- Serve with any tubular pasta. I used a traditional long spaghetti-type shape that I snapped into 'pinky-sized' lengths before cooking. I used a little of the cooking liquid from my pasta to loosen the sauce for serving.I also like to scatter over more Parmigiano Reggiano when served.
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
13g
(4%)
Protein
25g
(50%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
533mg
(22%)
Potassium
653mg
(19%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1341IU
(27%)
Vitamin C
10mg
(11%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 533mg | 22% |
| Potassium | 653mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1341IU | 27% |
| Vitamin C | 10mg | 11% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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