Pasta tubes with sweet onion & beef sauce

Pasta tubes with sweet onion & beef sauce

Paccheri alla genovese

By
From
The Amalfi Coast
Photographer
Helen Cathcart

The savoury but sweet combination of slow-cooked onions and beef is heavenly. This sauce is cooked for a whole day to achieve a deep, rich flavour. It can be made using tuna instead of beef, in which case the cooking time is reduced to 3 hours. The Genovese sauce is always served with paccheri – large tubes – of pasta.

For the sauce

Ingredients

Quantity Ingredient
2kg red onions, peeled and finely sliced into half rings
750g stewing steak
200ml virgin olive oil
200g carrots, coarsely grated
salt and freshly ground black pepper
200ml water
175ml milk
250ml white wine

To serve

Quantity Ingredient
1 white onion, sliced into rings
flour, for coating
sunflower oil, for frying

Method

  1. Start by making the sauce. Put all the ingredients excluding the milk and wine into a large saucepan. Bring to the boil and then turn down the heat. Cover and simmer for 7–8 hours.
  2. After 1 ½ hours of cooking time stir in the milk. After another 1 ½ hours, stir in the wine. Check every now and again to see if the sauce looks dry; if it does, add a little more water. At the end of the cooking time, taste the sauce – it should be soft and sweet. Serve with onion rings dipped in flour and deep-fried until crisp.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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