Ziti alla Genovese
A Neapolitan classic where beef simmers low and slow with onions until the meat melts into a rich, savory sauce that clings to pasta. It looks like it took hours but comes together in under an hour with minimal effort.
- Total time
- 55 min
- Servings
- 4
- Calories
- 728
- Protein
- 58g
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 4 medium onions, yellow or white
- 3 tablespoons olive oil
- 1 cup beef broth
- ½ cup dry white wine
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lb ziti pasta
Instructions
- 1
Peel the onions and remove the papery outer skin. Slice each onion in half lengthwise from root to tip, then place the flat side down on the cutting board and slice lengthwise into strips about 1/4 inch wide, similar to cutting lettuce for a salad.
- 2
Pat the beef cubes dry with paper towels by pressing each piece gently against the towel. This removes surface moisture so the meat can brown instead of steam.
- 3
Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Pour in 3 tablespoons of olive oil and wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 4
Working in two batches so the pan stays uncrowded, place half the beef cubes in the pot without touching each other. Do not stir for 3 minutes. This lets the meat brown on the bottom side.
- 5
Stir the beef and cook for another 2 minutes until most exposed surfaces look golden brown. Transfer the browned beef to a clean plate, then repeat with the remaining beef.
- 6
Return all the browned beef to the pot and reduce the heat to low. Pour in the white wine and use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the pot.
- 7
Add the sliced onions to the pot, then pour in 1 cup of beef broth. Sprinkle in 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir gently to combine.
- 8
Place a lid on the pot. Lower the heat to low so only a few bubbles rise to the surface every few seconds. Cook for 45 minutes, stirring once every 15 minutes. The beef should become fork-tender and the onions should dissolve into the sauce.
- 9
While the beef braises, fill a large pot with water and bring it to a rolling boil over high heat, about 8 minutes. This should happen in the last 10 minutes of braising.
- 10
Add 1 lb of ziti to the boiling water and stir with a wooden spoon to separate the pasta. Cook, stirring occasionally, until the pasta is tender but still has a slight firmness when you bite it, about 9 minutes.
- 11
Scoop out 1 cup of pasta cooking water and set it aside in a heatproof container. Pour the remaining pasta into a colander to drain, but do not rinse it.
- 12
Add the drained pasta directly to the pot with the beef sauce. Stir gently for 30 seconds until the pasta is coated. If the sauce looks too thick, pour in 2 to 3 tablespoons of the reserved pasta cooking water and stir until the sauce coats the pasta lightly.
- 13
Divide the pasta and sauce equally among four bowls. Serve immediately while hot.
Tools you’ll need
- large heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
- large stockpot for boiling pasta
- cutting board
- chef's knife
- wooden spoon
- colander
- paper towels
- measuring spoons
- measuring cups
- heatproof container or bowl
- four serving bowls
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