Ragù Genovese

• tempo totale: 5 hours 30 minutes

Ingredienti

Born in Naples, its name still puzzles historians, but its flavor leaves no doubt — this is comfort food at its most patient.

Ingredients (Serves 6–8):

1 ½ kg sweet onions (Ramata di Montoro or Tropea), thinly sliced

800 g beef chuck, brisket, or shoulder (cut into large pieces)

1 small carrot, diced

1 celery stalk, diced

150 ml dry white wine

3–4 tbsp strutto (lard) or extra virgin olive oil

Salt and black pepper, to taste

Optional: grated Parmigiano or pecorino for serving

Rustic bread, for serving

Sautéed chard (coste saltate) for serving

Istruzioni

Prepare the vegetables: slice the onions thinly, dice the carrot and celery into small pieces.

Heat a heavy-bottomed pot over medium heat. Add the strutto or olive oil, then the carrot and celery. Cook until softened, remove, and set aside.

In the same pot, sear the beef pieces until browned on all sides.

Deglaze with the white wine, scraping up any browned bits.

Return the vegetables to the pot, add all the sliced onions, season with salt and pepper.

Cover and cook over very low heat for 5–6 hours, stirring occasionally, until the onions completely melt into a thick sauce and the meat is fork-tender.

Adjust seasoning, then serve the ragù as a main course with rustic bread and sautéed chard on the side.