Ziti alla Genovese | Don Signature Crab - Singapore Food Guide

Ingredients

• 500 g ziti pasta (can substitute with penne or rigatoni)
• 1 kg yellow onions, halved and sliced very thinly (about 6–8 medium)
• 500 g beef chuck, cut into 3–4 cm cubes
• 2 tbsp extra virgin olive oil
• 20 g unsalted butter
• 2 cloves garlic, smashed and finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 150 ml dry white wine
• 500 ml beef stock (or water + 1 beef bouillon cube)
• 1 bay leaf
• 1 sprig thyme (or 1/2 tsp dried thyme)
• 1 tsp tomato paste (optional, for colour/depth)
• 1 tsp sugar (helps caramelise onions)
• Salt and freshly ground black pepper, to taste
• 100 g grated Parmesan (plus extra to serve)
• 2 tbsp chopped fresh flat-leaf parsley
• 1–2 tbsp olive oil to finish
• Optional: 1 tsp kecap manis or 1 tsp Worcestershire sauce for a local touch
• Optional garnish: sliced chilli padi or a spoonful of sambal for spice