Pasta alla Genovese Napoletana

Ingredients for 6 servings:

• 600 g pasta (ziti pasta), alternatively maccheroni
• 600 g beef, e.g. rump or boiled beef
• 1 kg vegetable onion(s)
• 100 g celery
• 150 g carrot(s)
• 1 bunch of parsley
• 1 bay leaf
• 300 ml dry white wine
• 2 cup(s) of water, approx. 200 – 250 ml each
• 6 tbsp olive oil
• n. B. Salt
• n. B. Pfeffer
• e.g. Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

Recipe from Naples for the regionally typical “white/light ragout”

Finely chop the onions, carrots, and celery. Finely chop the beef. Finely chop the parsley. Add the olive oil to a saucepan and heat over medium heat. Cover the pan and cook the onions, celery, and carrots, stirring regularly until the onions collapse and begin to brown. Add the meat and parsley. Cover and do not stir until the meat is lightly cooked on the outside. Stir everything together and continue to cook with the lid closed for about 10 minutes. Add 100 ml of wine, stir, and reduce for about five minutes. Then pour in the remaining 200 ml of wine and reduce gently for another five minutes. Stir well. Finally, add the bay leaf and a cup of water, reduce the heat to very low, and stir well again. Simmer with the lid on, stirring every half hour or so. Simmer everything for at least three, ideally six hours. Season with salt and pepper to taste. The sauce is traditionally served over ziti pasta, and guests are given freshly grated Parmesan cheese upon serving.