Pasta Al Genovese
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Recipe Overview
Overview
Pasta Al Genovese is a dish that beautifully marries the flavors of slow-cooked beef and caramelized onions, creating a sauce that is both comforting and rich. The process begins with browning pancetta, which lays the foundation for a deeply flavored sauce. The addition of chuck roast and beef shanks not only enhances the taste but also contributes to a luxurious texture. As the beef cooks down, the onions become sweet and tender, infusing the sauce with their natural sugars.
One of the standout techniques in this recipe is the careful layering of flavors. By cooking the onions in batches, you achieve a caramelization that adds complexity to the dish. The use of fresh herbs like basil and the addition of cherry tomatoes provide a fresh contrast to the richness of the meat. This dish is not just about the ingredients; it’s about the time and care taken to develop flavors that will impress anyone at the dinner table.
The final step of combining the pasta with the sauce, along with a splash of pasta water, ensures that every strand is coated in the delicious sauce. Topped with freshly grated Parmigiano-Reggiano and torn basil leaves, this dish is a true celebration of Italian cuisine. It’s perfect for a family gathering or a cozy night in, promising to warm both the heart and the stomach.
Recipe Details
Steps & Tips
Cook 4 oz of medium diced pancetta in a large pot over medium heat until browned.
Cut 2 lbs of chuck roast into 2 to 3 inch cubes and pat dry with paper towels.
Generously season the beef with kosher salt and freshly cracked pepper.
Tip: Dry brining or pre-seasoning the meat for up to 24 hours will yield a deeper brown crust and more tender beef.
Increase heat to high and add the beef to the pan, spreading it out for an even sear.
After 3 to 4 minutes, flip the beef to brown the other side.
Reduce heat to medium and cook the beef for about 8 minutes.
Slice 6 large yellow onions in half, remove the peel, and julienne them.
Add half of the onions to the pot and season with salt, sautéing for about 10 minutes.
Tip: Cooking half of the onions first allows for deeper caramelization and more flavor.
Turn heat down to low and cook the onions for an additional 20 minutes, stirring occasionally.
Peel and small dice 2 medium-sized carrots and 2 ribs of celery.
Add the diced celery and carrots to the pot and sweat for about 10 minutes.
Tip: Sweating the veggies instead of browning them helps maintain the flavor of the onions.
Add 2 tablespoons of tomato paste to the vegetables and caramelize for 3 to 4 minutes.
Tip: Caramelizing the tomato paste enhances its flavor and adds depth to the sauce.
Add the seared beef and cooked pancetta back to the pot.
Add 6 to 8 sprigs of fresh thyme and 10 to 12 torn fresh basil leaves.
Pour in 2 cups of dry white wine and cook until reduced to about ½ cup.
Tip: Removing the lid during the last hour of cooking concentrates the flavors and thickens the sauce.
Add the remaining onions and 1 cup of beef stock to the pot.
Season with salt and pepper, then mix all ingredients together.
Cover the pot and cook over low heat for at least 3 hours.
Remove the lid and let it braise for another hour.
Taste the sauce and adjust seasoning as needed.
Add pasta to boiling salted water and cook until 75% done, then strain.
Add the strained pasta to the sauce along with 1 cup of pasta water.
Tip: The sauce freezes well, making it convenient for future meals.
Add fresh torn basil leaves and grated Parmigiano-Reggiano to the pasta.
Tip: Finishing the pasta in the sauce enhances its flavor and texture.
Plate the pasta and top with additional Parmigiano-Reggiano.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •The use of beef shanks adds a rich flavor and texture to the sauce.
- •Caramelizing onions enhances their sweetness and depth of flavor.
- •Using a rondeau pan allows for better browning due to its large surface area.
- •Adding a touch of tomato paste can deepen the umami flavor without overpowering the dish.
