I am 100% German, but I must have been Italian in another life, because my absolute favorite thing to cook is Italian food! I love it, love to cook it, love to eat it. I have done so for many, many years, so obviously I repeat the favorite dishes. However, I’m still on the lookout for new recipes, and when I find one (I feel there aren’t many left), I go for it. Sugo Alla Genovese is hearty and delicious. It’s a little more time consuming tp cok than most Italian dishes that I usually make, but it is well worth it. It’s perfect for a Sunday or holiday dinner.
What you’ll need:
- One 4 pound beef round or beef chuck
- 2 tbsp olive oil
- 4 oz pancetta, diced
- 2 stalks celery, cut in chuncks
- 1 medium carrot, sliced
- 4 onions, diced
- 1 cup dry white wine
- 2 dry bay leaves
- 1 pinch red pepper flakes
- 1 pound pasta of your choice
- 2 tbsp fresh parsley, chopped
- 1/2 cup grated parmesan, plus more for the table
- salt and pepper
Tie the beef with a kitchen string at 2-inch spaces, unless it already comes tied, like mine did. Heat the olive oil in a Dutch oven to medium heat, then sear the beef on all sides, about 10 minutes. In the meantime add pancetta, celery and carrot to a food processor, and blend until it has turned into a paste. Remove the beef from the Dutch oven, and add the paste, cooking it for 3 to 4 minutes.
In a separate skillet, add olive oil, and sauté the onions. Then add them to the paste and combine. Add the wine and stir well. Now add the Bay leaves, pepper flakes and one cup of water.
Adjust the heat to low, and let it simmer, then cover the pot. Let it simmer for 10 minutes.
Add the beef to the pot, and let it simmer for another 30 minutes, turning it occasionally. Add water if it goes too low. Add salt and pepper to taste, then let it simmer for another 3 to 3 1/2 hours. Remove the beef, then remove the string, and cut the meat into 1 inch pieces, and keep warm.
Cook the pasta according to the instructions on the package. Bring the onion sauce to a boil, then reduce it to a simmer, and simmer for about 5 minutes. Add the beef cubes and remove the Bay leaves. Transfer 2 1/2 cups of the sauce to a large skillet, and bring to a simmer again. Once the pasta is cooked, add it to the sauce with a 1/2 cup of the pasta water. Toss the pasta in the sauce with the parmesan cheese. Plate the pasta first, then add the beef cubes on top.
Bon Appétit!