I would call it "the Olympus of sauces": with the meat that melts in your mouth and the onion that becomes creamy, Genovese is that dish you have to try at least once in your life.
I revisited it slightly and used red onion because I like it better... and I assure you, you'll fall in love with it too!
Ingredients for 4 people- 333.33 g of Schiaffone Pasta Armando
- 533.33 g of heifer muscle
- 0.87 kg of Tropea red onion
- 100 g of raw ham or bacon legs
- 0.67 celery stalk
- 0.67 carrot
- 0.67 glass of white wine
- 2 bay leaves
- 3.33 basil leaves
- Extra virgin olive oil to taste
- Salt to taste
- Grated cheese to taste
First, cut the muscle into coarse pieces, then dice the bacon, carrot and celery.
Next, finely chop the entire onion with a knife or mandolin.
Take a large saucepan, drizzle with extra virgin olive oil, and place it over high heat. Add the pork shoulder pieces and pancetta and sauté over high heat for 3-4 minutes. Add the celery, carrot, and bay leaf and continue sautéing for another 3-4 minutes.
Add the white wine a little at a time and, as soon as the alcohol has evaporated, add all the previously chopped onion and cook everything over a high flame for 10 minutes.
After the time has elapsed, lower the heat and stir with a wooden spoon. Cover and cook for at least 4 hours, stirring occasionally with a spoon.
After 4 hours, all the onion will have become creamy and the meat will be very tender. Remove half the meat pieces from the pan and set them aside (otherwise they will fall apart completely). Season with salt and continue cooking.
Bring the water to a boil in a large pot to cook the pasta. Drain the pasta with 2 minutes remaining and toss it in a large skillet with about 10 tablespoons of sauce. Remove the pan from the heat and stir in a sprinkling of grated cheese.
Serve with a ladleful of Genovese and a small piece of meat per plate. Don't forget the basil leaves.
And voilà... enjoy your meal!
