Pasta alla Genovese

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The name of this dish is deceiving. This is a traditional Napoletano dish that is usually served with a special pasta called Candele, which are long ziti that need to be snapped into smaller pieces. These pasta are very hard to find but when I got my hands on them I knew exactly what I wanted to do with them.

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Pasta alla Genovese

A traditional Napoletano dish of meat in an onion sauce.
Course Main Course
Cuisine Italian
Keyword genovese, Pasta, pasta alla genovese

Ingredients

  • 2 1/2 lbs Chuck Roast
  • 1 Carrot, diced
  • 2 Celery Stalks, diced
  • 3 lbs Yellow Onions
  • 2 tbsp Tomato Paste
  • 1/2 cup White or Red Wine of choice
  • 2 Bay Leaves
  • 1/2 cup Cherry Tomatoes, halved
  • Salt & Pepper to taste
  • 3 tbsp Olive oil for the pan
  • 1 lb Ziti
  • Reserve a cup of Pasta water

Instructions

  • Cut the chuck roast into large cubes. Remove any silver skin and extra fat. Season with salt and pepper.
  • Dice the carrot and celery. Slice 3 lbs of onions thin. Set aside.
  • Into a large pot or dutch oven, add olive oil and sear on all sides. Remove and place on a plate.
  • Add more oil if needed, add carrot, celery and a handful of onion. Sauté for a few mins, add tomato paste and cook for a few mins.
  • Deglaze the pan with wine and cook for a few mins to cook out the alcohol.
  • Add the meat back in, top with the rest of the sliced onions. Season with salt and pepper. Cover and set the heat to low. Cook for 2-3 hours until fork tender. Check it after an hour to see if you need to add water.
  • Remove the bay leaves and meat. Shred the meat with two forks. Add it back into the sauce. Add in cherry tomatoes and cook for another 20 mins.
  • Boil the pasta according to the directions, reserve some pasta water. Add the pasta to the sauce and mix well to coat. If the sauce seems dry add some pasta water. Serve with grated cheese on top.

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