A hearty Neapolitan white ragù. Despite the name, it has no connection to Genoa — it's a classic of Campanian cuisine. Vast quantities of onions slow-cook with beef until they dissolve into a rich, sweet, dense sauce.
Ingredients
- pasta — 320g
- stewing beef — 600g
- golden onions — 1.5kg
- celery — 75g
- carrots — 75g
- parsley — 1 bunch
- optional bay leaves — 1 leaf
- white wine — 150ml
- olive oil
- optional parmesan — to serve
Method
- Thinly slice the onions. Finely dice the carrots and celery. Tie the celery tops, parsley, and bay leaf together with kitchen twine to make a bouquet garni.
- Trim excess fat from the stewing beef and cut into 5 pieces.
- In a large heavy pot, heat a generous glug of olive oil over medium-low heat. Add the onions, carrots, and celery and soften for a few minutes.
- Add the beef and the bouquet garni. Season with salt, stir, and cook for a few more minutes.
- Reduce the heat to low, cover, and cook for about 3 hours. The onions will release enough liquid — no need to add water or stock. Stir occasionally. Remove the bouquet garni.
- Raise the heat and deglaze with a splash of white wine. Cook uncovered for a further hour, adding the remaining wine gradually as the sauce reduces.
- Cook the pasta in well-salted boiling water until al dente. Drain and toss in the pot with the sauce.
- Serve with grated parmesan and black pepper if desired.
Notes
- The beef can be served separately as a second course, or shredded back into the sauce.
- Some versions add a few cherry tomatoes or a spoonful of tomato paste for colour.
- A pressure cooker can reduce the initial cooking time, but finish uncovered to control the consistency.
- The sauce keeps in the fridge for 2 days, or can be frozen.