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Pasta e Zuppa alla Genovese della Nonni Recipe

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This recipe for Pasta e Zuppa alla Genovese della Nonni is from Roots & Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-2.5 pounds Chuck Roast, trimmed of fat and cut into 2-inch pieces
¼ pound Pancetta or Bacon, chopped
¼ cup Olive Oil
5 pounds Onions, chopped
2 Carrots, peeled and sliced in ½ inch pieces
4 Stalks Celery, trimmed and sliced in ½ inch pieces
1 Large Bay Leaf
1 cup White Wine, plus more if desired
S & P to taste
16 oz Rigatoni or Penne
Grated Pecorino Romano to taste
32 oz Beef or Chicken Broth
Directions:
Directions:
DAY ONE

Brown the meat in the olive oil. Add salt & pepper to taste. Place in the pot with the onions, celery, and carrots. If needing to boil the vegetables, do it in the wine. Mix in a large bay leaf and the wine. Cover.

If using a slow cooker, heat on low for 4-6 hours. If using an Instant Pot, cook on manual for 2-2½ hours. Release naturally. Boil the pasta according to the package directions.

Remove the bay leaf. Add grated cheese and pasta. Serve.

DAY TWO

Create a hearty soup by combining the leftovers with beef or chicken broth to taste.

Buon appetito!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes prep; slow cooking 4-6 hours, or Instant Pot 2-2½ hours

 

 

 

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