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Рецепт Neapolitan Onion And Beef Ragu (La Genovese)

by Global Cookbook

Ингредиенты

1 1/2 ounce pancetta 1 ounce salami 1 ounce prosciutto 1/4 c. extra-virgin extra virgin olive oil 2 lb top round of beef tied at regular     intervals with butcher"s twine     Salt to taste     Freshly-grnd black pepper to taste

5 lrg Spanish onions thinly sliced 3 med carrots coarsely minced 2 x celery ribs coarsely minced 1 can tomatoes - (16 ounce) crushed, and     their juices 1/2 tsp salt 1 1/4 c. dry white wine 2 lb mezzani

Инструкции

1. Mince the pancetta, salami and prosciutto together to create a paste. In a large, heavy-bottomed pot, heat the extra virgin olive oil and add in the pork paste. Cook over medium heat to soften but not color. Add in the beef and brown well on all sides so which a deep brown crust is formed. Remove the beef and set aside.
2. To the same pan, add in the onions, carrots, and celery and cook 1 to 2 min, to soften but not brown. Add in the tomatoes, 1/2 tsp. salt, and wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen browned bits.
3. Return the beef to the pot, cover the pot tightly and cook over low heat for 2 1/2 hrs or possibly till the meat is fork-tender. Remove the meat from the pan and allow to rest 15 min before serving.
4. Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the mezzani according to package directions, till tender yet al dente. Drain the pasta and add in it to the pan with the meat sauce. Toss over high heat 1 minute to coat the pasta. Serve the pasta first, then the meat.
5. This recipe yields 8 pasta servings, 8 meat servings.

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