Name: Pasta alla Genovese (Neapolitan Onion & Beef Ragù)
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1.5 kg yellow onions, thinly sliced; 700 g beef brisket or chuck, in pieces; 120 g pancetta or bacon, diced; 3 tbsp olive oil; 200 ml white wine; 2 carrots, finely chopped; 1 celery stalk, finely chopped; 500 g ziti or rigatoni; Parmesan, to serve; Salt and pepper

Instructions

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1Brown the meat in the oil, remove. Soften the pancetta, then add the onions, carrot and celery and cook slowly, covered, 45 minutes until collapsed.

2Return the meat, add the wine, and cook covered on the lowest heat 2.5-3 hours, stirring occasionally, until the onions melt into a jam and the beef shreds.

3Toss with cooked ziti and a splash of pasta water; serve with parmesan.

Chef's Tip