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Braised Onion and Beef Sauce
Braised Onion and Beef Sauce
(Ragu' Genovese)
 
 
Despite its name, this is a recipe from Naples and is used as a condiment for pasta.
 
 
Ingredients:

2 lbs onion
1 clove garlic
1 celery stalk
1 carrot
1 oz lard
1 oz salami
1 oz prosciutto
3 oz extra virgin olive oil
2 oz pancetta, chopped
1 oz tomato paste
1 lb lean round beef
1 cup white wine
Salt and pepper
Beef bouillon, as needed


Directions:
 
Cut onion, garlic, celery and carrot into julienne.
 
Coarsely chop lard, salami and prosciutto.
 
Place the lot into a baking pan, adding olive oil and pancetta.
 
SautÚ slowly, over low heat until the vegetables are soft but not browned.
 
Brown it all around, add the beef and dilute the paste into 1/2 cup of lukewarm water and add to the pot together with the wine and place the roast into the oven at 350║ F.
 
Cook for 3-4 hours, adding beef bouillon as necessary.
 
Salt and pepper to taste.
 
The final result should be that of a rather dark, glazed sauce.
 
Note: This condiment is good for ziti or any other type of macaroni with a large hole. The meat can be served together with the rag¨ or as a separate course.

That's it!
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