"The belly rules the mind."--Spanish Proverb

Pasta alla Genovese (Pasta with Genoese Sauce) Recipe

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This recipe for Pasta alla Genovese (Pasta with Genoese Sauce), by , is from ThunderCooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Giuseppe Carella
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pack of penne pasta
1 lb of white onions
1 lb of beef steak
1/2 pint of vegetable broth
1 bay leaf
a handful of toasted pine nuts
olive oil - according to your taste
a ton of Parmigiano
salt and black pepper

Directions:
Directions:
Put some olive oil in a pan - it's up to you how much. I like it to be abundant as to get the pasta really coated when you mix the sauce.

Chop the steak into strips - 1in thick to 3/4 in long. Your choice again as to what type of steak. I like it to be a fatty one that will eventually break apart easily and give lots of flavour to the sauce.

Add the steak to braise for a few minutes at a high flame until brown and then add the onions. You want to cook all this very gently for about half hour or until the onions are golden and slightly caramelized. Add the vegetable broth, salt, pepper and the bay leaf and let it simmer for about an hour.

Once the meat is tender enough that it breaks apart, you can put aside and let it rest.

Boil the pasta to an al dente consistency - that means that it needs to retain some bite - if it's gummy, the pasta is not al dente. And please add lots of water to the pan and plenty of salt!!

Once the pasta is cooked, mix the sauce you made and then stir in a lot of Parmigiano. Stir vigorously since you want to make sure that some of the meat almost crumbles into the sauce.

Place some toasted nuts on top of the pasta on each individual plate.

Buon Appetito!

Number Of Servings:
Number Of Servings:
4 to 5
Preparation Time:
Preparation Time:
30 mins preparation and 1 hour and 15 mins wait
Personal Notes:
Personal Notes:
This dish is a family version of the famous Genoese. We add pine nuts and a bay leaf to turn it into real comfort food. Sometimes during the Christmas holidays we would add some raisins whilst the sauce was cooking to make it even more festive. I was such a glutton that I would try and get all the raisins in my plate!

 

 

 

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