CookingTogether
Neapolitan Beef Ragù alla Genovese
True Genovese relies on an overwhelming mountain of sliced onions slowly breaking down into their own juices alongside beef chuck, carrot, and celery. Over four hours of gentle simmering and careful stirring, the white wine reduces and the onions melt into a glossy, naturally sweet amber sauce that coats tender, pull-apart beef.
- Time
- 290 min
- Serves
- 6
- Difficulty
- Hard
Ingredients 8
Steps 7
Warm the extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat, then add the beef chunks to sear gently without developing a dark crust.
Scatter the diced carrot and celery around the meat, stirring for two minutes to coat them in the fat.
Pile all the thinly sliced onions on top of the beef, season with the fine sea salt and black pepper, and turn the heat to low.
Cover the pot tightly and let it sit over low heat for 90 minutes without adding water; the onions will release their liquid until the meat is nearly submerged.
Pour in the dry white wine, stir the pot gently from the bottom up, and leave the lid slightly cracked.
Simmer very gently for another two and a half hours, stirring every twenty minutes so the melting onions on the bottom do not scorch and turn bitter.
Remove the lid for the final thirty minutes of cooking, letting the liquid reduce until the onions collapse into a glossy, sweet amber jam and the beef pulls apart under a wooden spoon.
From Cooking Together · cookingtogether.app/recipe/U0VqT7BzdFIqNsKbfSpU
