Ragu Genovese

Braised Onion and Beef Sauce

Despite its name, this is a recipe from Naples and is used as a
condiment for pasta.


2 lbs. onion
1 clove garlic
1 celery stalk
1 carrot
1 oz. lard
1 oz. salame
1 oz. prosciutto
3 oz. olive oil
2 oz. pancetta, chopped
1 oz. tomato paste
1 lb. lean round beef
1 cup white wine
Salt, pepper
Beef bouillon, as needed

Cut onion, garlic, celery and carrot into julienne.
Coarsely chop lard, salame and prosciutto. Place the lot into a baking
pan, adding oil and pancetta. Saute slowly, over low heat until the
vegetables are soft but not browned.
Brown it all around, add the beef and dilute the paste into 1/2 cup of
lukewarm water and add to the pot together with the wine and place the
roast into the oven at 350 F. Cook for 3-4 hours, adding beef bouillon
as necessary. Salt and pepper to taste.
The final result should be that of a rather dark, glazed sauce.
This condiment is good for ziti or any other type of macaroni with a
large hole. The meat can be served together with the ragu or as a
separate course.

That's it!



"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana



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