Umami
Umami

Sauce Genovese

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servings

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total time

Ingredients

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Directions

4 garlic cloves whole. One 2 lb bag yellow onions sliced. 2 peeled carrots and 2 celery diced. Add to Le Crueset with a bottom of pot coated in olive oil. 1 1/2 spoonfuls of Maldon salt (using salt spoon). Cook on low heat (2). Cover. Cook about 2 hours. After 2 hours you’ll probably be annoyed it hasn’t browned more. Turn it up to more like 3 and try to speed up browning. Add stock as needed (I blended 2 cups water and 1 tsp chicken bouillon and 1 tsp beef bouillon from Penzey’s). I only used two spoonfuls at this point. After about 3 hours, if the onions are brown enough remove and puree with immersion blender.

Add a bit more olive oil and brown veal with salt and pepper. 1.5 pounds. Add 1 tbs tomato paste after veal has browned. Add 1 bay leaf and 1 large parmigiano rind. Add back puréed veggies and 1 cup “veal stock”. This took about 20 minutes to recover.

After about 20 minutes covered add another 1/2 cup stock. You’ll likely add another 1/2 cup for the entire 2 cups before you uncover and add the 1 cup of white wine. Add 3 tbs pecorino romano grated and a pinch of Maldon.

Let cook another hour. Then add about 1 cup cream and 3 tbs pecorino and another salt pinch. More pepper. This is going to be a matter of the heart now. Make pasta and see how sauce is shaping up. Maybe 2 tbs more pecorino. Maybe not. Taste and decide.

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servings

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total time