Of which 18.3 g sugars and 4.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights White onion ragù · Slow-cooked beef · Neapolitan origin
Allergens gluten, milk, celery, sulfites
Ziti alla genovese
Onions stewed for hours with beef, Neapolitan style
Despite the name, Genovese is a Neapolitan white ragù. A large amount of onion cooks slowly with beef, carrot, celery and wine until it forms a brown, sweet, concentrated sauce. The broken ziti are tossed in the sauce; the shredded beef can go into the pasta, although many families save some for a second course.
Ingredients
- 320 g (11½ oz) dried ziti
- 500 g (1 lb) beef stew meat
- 1000 g (2¼ lb) onion
- 80 g (2¾ oz) carrot
- 80 g (2¾ oz) celery
- 100 g (3½ oz) dry white wine
- 30 g (1 oz) extra-virgin olive oil
- 40 g (1½ oz) Parmigiano Reggiano
- 8 g fresh parsley
- ½ g black pepper
- water and coarse salt for cooking the pasta, as needed
- 100 ml (½ cup) hot water for the sauce — plus more, 30 ml at a time, if it dries out
Method
- Cut the beef into four similar pieces and pat dry. Slice the onions thinly; chop the carrot and celery. Keep everything separate.
- Heat 20 g of the olive oil in the Dutch oven. Brown the beef over medium-high heat, 2–3 minutes per side, without crowding the pot. Remove to a plate.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
