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Ziti alla Genovese (Nonna’s Slow Onion Braise) 🥩
Do not let the name fool you, this is an Italian onion lover’s dream: a chuck roast braised low and slow with a mountain of sweet onions until they melt into a silky, jammy sauce. It is one of Nonna Caterina’s most patient recipes, a few minutes of real work and then hours of quiet simmering that fills the whole house with the smell of Sunday. Tossed with ziti and a heavy snowfall of pecorino, it is the kind of dinner I make when I want to slow down and feed people I love.
Servings: 6 servings
Calories: 820kcal
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Equipment
- Le Creuset Enameled Cast Iron Dutch Oven
Ingredients
- 3 lb beef chuck roast or any stew beef, largely cubed, seasoned with 1 tsp salt
- 1/4 cup plus 1 tbsp olive oil divided
- 4 large sweet yellow/Vidalia onions, thinly sliced
- 1 carrot minced
- 1 celery rib minced
- 2 bay leaves
- 1/2 cup dry white wine
- 3 cups water or enough to cover
- 1 tsp beef bouillon powder
- 1 lb ziti
- Pecorino romano or parmigiano cheese to top
- Salt to taste
Instructions
- Mince the carrots and celery, thinly slice all the onions, and set aside.
- Cut the beef into large cubed pieces.
- In a large Dutch oven or stock pot, add 1 tbsp olive oil on medium-high heat and brown the meat on all sides.
- Once browned, remove the meat from the pan and deglaze with the white wine. Reduce until almost completely evaporated (about 2 minutes).
- Add 1/4 cup olive oil over medium heat. Add the minced carrots, celery and sliced onions. Cook for 2 minutes.
- Return the browned meat to the pan and add water, enough to just cover the ingredients (about 3 cups, depending on the size of your pot). Add the bay leaves and beef bouillon powder, cover and cook on low heat for 3 hours, stirring occasionally.
- When ready, the meat should shred easily and the sauce should be jammy. If too much liquid remains once the meat is fork tender, remove some with a ladle until the consistency is right. Taste for salt and add more if needed.
- Cook the pasta in salted water until al dente, drain, and serve with the meat sauce.
- Top with the cheese of your choice and enjoy!
Nutrition
Calories: 820kcal | Carbohydrates: 65g | Protein: 54g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 293mg | Potassium: 1080mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1753IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 6mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Slice the onions thin and use more than feels reasonable. They cook all the way down.
- Sear the beef well first. Those browned edges flavor the whole pot.
- Keep the heat low and let it go. Rushing the onions means a thin, watery sauce.
- Add the white wine and let it cook off before the long braise.
- Save a little pasta water to loosen the sauce when you toss it with the ziti.
Frequently Asked Questions
Why is it called Genovese if it is not from Genoa?
It is a beloved Italian classic with a confusing name. The sauce is all about slow-cooked onions and beef, not pesto.
Can I make it in advance?
Yes, it is even better the next day. Braise ahead, then reheat gently and cook the pasta fresh.
What cut of beef works best?
Chuck roast. It turns fork-tender over the long braise. Avoid lean cuts that dry out.
Can I use a different pasta?
Ziti is traditional, but any sturdy tube like rigatoni or penne holds the sauce beautifully.
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