Pasta alla Genovese - The Beef and Onion Ragu I Could Eat Every Week
Sip and Feast
@sipandfeastAbout
My name is James Delmage and I provide step-by-step instructions so you can easily prepare and enjoy New York-style, restaurant-worthy, Italian-American food right in your own kitchen. My recipes were handed down from my Grandmother to me, and I am so excited to keep her legacy alive by sharing them with you. Follow me at www.sipandfeast.com for more Italian-inspired recipes. Subscribe for more! New Videos every week. Most weeks on Thursdays. Disclosure: As an Amazon Associate, I earn from qualifying purchases.
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Today we're making Pasta alla Genovese (onion and beef ragu). This is a great one for this time of year! SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ PRODUCTS USED (This is an affiliate link) Lodge 7.5qt Dutch oven: https://amzn.to/3Zu0tNc 2.5lbs Smash Burger Press: https://amzn.to/3Y5jQOG Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Sectioned Wood Salt Box: https://amzn.to/46bSWqJ Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/pasta-alla-genovese/ INGREDIENTS 1 pound (454g) penne or ziti 1/3 pound (150g) pancetta - diced 2 1/2 pounds (1.2kg) chuck roast salt and pepper - to taste 1/4 cup (60g) extra virgin olive oil 1 large carrot - finely diced 1 rib celery - finely diced 1 1/2 cups (360g) dry white wine 1/2 cup (120g) water 5 pounds (2.2kg) onions - diced 1/2 cup (45g) grated Parmigiano Reggiano 2 cups (480g) reserved pasta water - will most likely not it all VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
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