Ziti Alla Genovese (Pasta With Stewed Beef From Naples)
Ziti Alla Genovese - This classic pasta from Naples is braised for hours in a creamy onion sauce with stewed meat. This recipe is perfect for a traditional Italian Sunday lunch from Pasta Grannies: Comfort Cooking by Vicky Bennison.
Pour a slug of olive oil into a large casserole dish such as a Dutch oven (in the old days, it would have been earthenware, which is better for a gentle braise). Heat over medium heat for a couple of minutes, then start browning the beef a few pieces at a time, working in batches if necessary.
Once all the beef pieces have a bit of color, return them to the pan along with the vegetables. Season with salt, drop in the bay leaf, give everything a good stir and pour in the wine. Cover and braise the vegetables and meat for about 3 hours. Check the mixture regularly, and if it starts to stick, add a little water or beef stock. You are aiming for a creamy onion sauce, and beef so soft you can cut it with a fork. Shred the meat if you like, or alternatively, remove it to serve as a second course.
Ziti are long, so break them in half. Bring a large saucepan of salted water to a boil and cook the pasta for the time stated on the packet. Drain the pasta thoroughly. Place it in a large bowl and mix it well with the onion and beef sauce.
Let everyone add their cheese and pepper if they like it.
Notes
Recipe reprinted with permission from Pasta Grannies: Comfort Cooking by Vicky Bennison (Hardie Grant, 2022). Note from author Vicky Bennison:No one knows why a pasta dish from Naples is named after the city of Genova. There are many theories; for example, there were many Genovese chefs working in Naples in the 15th century.