Ragù Genovese

1.5 kg sweet onions (Ramata di Montoro or Tropea), thinly sliced

800 g beef chuck, shoulder, or brisket, cut into large pieces

1 small carrot, diced

1 celery stalk, diced

150 ml dry white wine

3–4 tbsp strutto (lard) or extra virgin olive oil

Salt and black pepper

Rustic bread or pasta of your choice

Slice the onions as thin as you can, dice the carrot and celery.
Heat the lard, olive oil or a mix of both in a heavy pot.
Add the carrot and celery first and cook them gently, stirring often, until they’re soft and sweet.
Remove and set aside the carrot and celery.
In the same pot, add the beef pieces and brown them well on all sides.
Pour in the white wine to deglaze, scraping the bottom with a wooden spoon.
Return the carrot and celery to the pot.
Add the sliced onions and season with salt and black pepper.
Cover the pot and lower the heat to the gentlest simmer you can manage.
Cook very slowly for 5 to 6 hours, stirring now and then.
Serve the sugo with long pasta or ladled over thick rustic bread.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Ragù

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 3h