Ragù Genovese
Serves 7
Directions
- 1Slice the onions thinly, dice the carrot and celery into small pieces.
- 2Heat a heavy-bottomed pot over medium heat. Add the strutto or olive oil, then the carrot and celery. Cook until softened, remove, and set aside.
- 3In the same pot, sear the beef pieces until browned on all sides.
- 4Deglaze with the white wine, scraping up any browned bits.
- 5Return the vegetables to the pot, add all the sliced onions, season with salt and pepper.
- 6Cover and cook over very low heat, stirring occasionally, until the onions completely melt into a thick sauce and the meat is fork-tender.
- 7Adjust seasoning, then serve the ragù as a main course with rustic bread and sautéed chard on the side.
Ingredients
- 1.5 kg sweet onion, thinly sliced
- 800 g beef chuck, brisket, or shoulder, cut into large pieces
- 1 small carrot, diced
- 1 whole celery stalk, diced
- 150 ml dry white wine
- 3–4 tbsp strutto (lard) or extra virgin olive oil
- salt (optional)
- black pepper (optional)
- grated Parmigiano or pecorino (optional)
- rustic bread (optional)
- sautéed chard (optional)
Equipment
heavy-bottomed pot
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