Pasta alla genovese
Often confused with a pesto genovese, pasta alla genovese is a beef ragù made with carrots, celery, parsley, sage and an abundance of onions in white wine. The
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Colander
- String
- Pepper mill
- Serving bowl
- Ladle
- Saucepan
- Spoon
- Grater
Ingredients
- 1kg onions, thinly sliced
- 1 carrot, chopped into small cubes
- 1 large celery stick, diced
- 600g beef, pre-minced or cut into chunks
- 2 bay leaves and 1 bunch of parsley, firmly tied together
- 100 ml white wine
- Extra virgin olive oil, as required
- Salt and pepper, as required
- 300g dried ziti pasta
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