Pasta alla Genovese
Classic Neapolitan pasta dish with beef braised for hours and deeply caramelized onions.
- 180 min
- 846 kcal / serving
- medium
- Protein
- 58.2 g
- Fat
- 29.9 g
- Carbs
- 83.6 g
Contains: gluten, milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g pasta of your choice
- 375 g beef
- 2 onions
- 1 stalk celery
- 1 carrot
- 30 g Parmesan
- 1 bay leaf
- 300 ml beef broth
- 1 tbsp tomato paste
- 1 tbsp olive oil
- Salt, pepper
Method
- Cut the beef into rough cubes, season with salt and pepper.
- Heat olive oil in a large pot, sear the beef on all sides, and remove.
- Finely dice the onions, celery, and carrots and sauté in the same pot in the remaining fat over medium heat until the onions soften.
- Return the meat to the pot, add the tomato paste and bay leaf, and toast briefly. Pour in the beef broth.
- Cover and simmer over low heat for 2-3 hours, stirring occasionally, until the meat is fork-tender and the onions have almost completely broken down into a creamy sauce. Add a splash of water if it gets too dry.
- Remove the bay leaf and shred the meat in the sauce with two forks or cut into small pieces.
- Cook the pasta in salted water according to package instructions until al dente, drain, and toss with the sauce.
- Serve with plenty of freshly grated parmesan.
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