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Despite its name, this is a recipe from Naples and is used as a condiment for pasta. The origins seem to go back to the 16th century, when a group of immigrants from Genoa used to cook meat in this fashion; hence the name genovese. |
2 lbs. onion
1 clove garlic
1 celery stalk
1 carrot
1 oz. lard
1 oz. salame
1 oz. prosciutto
3 oz. olive oil
2 oz. pancetta, chopped
1 oz. tomato paste
1 lb. lean round beef
1 cup white wine
salt, pepper
beef bouillon, as needed
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See Also:
Fresh & Cured Meats
Pancetta di Calabria DOP
Prosciutto di Norcia IGP
Prosciutto Toscano DOP
Salame Brianza DOP
Region
Campania
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Cut onion, garlic, celery and carrot into julienne. Coarsely chop lard, salame and prosciutto. Place the lot into a baking pan, adding oil and pancetta. Sauté 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 350ºF. 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.
This condiment is good for ziti or any other type of maccheroni with a large hole. The meat can be served together with the ragù or as a separate course. |
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