Traditional Neapolitan Pasta alla Genovese — Zest

Name: Traditional Neapolitan Pasta alla Genovese — Zest
Total time: 170 min
Ingredients: 400 g long pasta (such as ziti broken, spaghetti, or tagliatelle); 600 g beef chuck, brisket, or shin (cut into rustic medium-sized cubes); 1 kg white or yellow onions (finely sliced (yes, a whole kilogram!)); 2 pieces medium carrots (cut into very small, uniform cubes); 1 stalk large celery (cut into tiny cubes); 0.5 cup dry white wine (for deglazing the pan drippings); 3 tablespoons extra virgin olive oil; 1 to taste coarse sea salt and freshly cracked black pepper; 0.5 cup Parmigiano-Reggiano or Pecorino Romano cheese (finely grated for serving)

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One of Naples' most glorious and historic meat sauces: a rustic, slow-braised ragù where a mountain of onions and tender beef chunks simmer for hours until cara

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Ingredients

400 g long pasta (such as ziti broken, spaghetti, or tagliatelle)
600 g beef chuck, brisket, or shin (cut into rustic medium-sized cubes)
1 kg white or yellow onions (finely sliced (yes, a whole kilogram!))
2 pieces medium carrots (cut into very small, uniform cubes)
1 stalk large celery (cut into tiny cubes)
0.5 cup dry white wine (for deglazing the pan drippings)
3 tablespoons extra virgin olive oil
1 to taste coarse sea salt and freshly cracked black pepper
0.5 cup Parmigiano-Reggiano or Pecorino Romano cheese (finely grated for serving)