Pasta alla Genoves Neapolitan Beef and Onion Ragù

9m
Prep Time

4h
Cook Time

4h 9m
Ready In

Recipe: #42163

January 17, 2024

Categories: Sauce, Savory Sauces, Tomato/Red Sauces, Roast Beef, Beef Chuck, Rigatoni, Onions Italian, Wine, Fresh Tomatoes, more

recipe by:
dienia b

"Serve with ravioli or rigatoni."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (598.4 g)
Calories 587.1
Total Fat - 35.7 g
Saturated Fat - 12.8 g
Cholesterol - 125.4 mg
Sodium - 3118.9 mg
Total Carbohydrate - 24.4 g
Dietary Fiber - 11.4 g
Sugars - 14.5 g
Protein - 39.1 g
Calcium - 351.5 mg
Iron - 4.9 mg
Vitamin C - 49.9 mg
Thiamin - 0.1 mg

Step 1

Season beef all over with salt and pepper; set aside and let sit for at least 45 minutes before cooking.

Step 2

Meanwhile, in a large Dutch oven, heat olive oil over medium-high heat until shimmering.

Step 3

Add carrots and celery, stirring occasionally, until softened but not browned, about 5 minutes.

Step 4

Add roughly 1/3 of the onions, season lightly with salt, and continue to cook, stirring occasionally, until onions are also softened but not browned, about 5 minutes.

Step 5

Add tomato paste, don't burn.

Step 6

Add 1/4 cup wine.

Step 7

Use a wooden spoon to stir and scrape the bottom and sides of the pot to release any stuck-on bits, then spread onion mixture into an even layer covering bottom of the pot.

Step 8

Reduce heat to medium-low and add beef, nestling pieces into onion mixture in a single layer.

Step 9

Cover beef with remaining onions, add bay leaf, season lightly with salt and pepper,

Step 10

Cover pot with lid.

Step 11

Cook, uncovering and stirring occasionally to ensure vegetables and beef aren't sticking to bottom of the pot, until onions are very soft and have released their moisture, about 1 hour.

Step 12

Adjust heat as needed to maintain a gentle, steady simmer, and try to keep a layer of onion mixture between beef and bottom of the pot.

Step 13

Crack lid slightly so that pot is not completely covered and continue to cook until beef is tender, offering little resistance when pressed with a wooden spoon or poked with a paring knife, about 1 hour and 30 minutes longer.