Pasta Alla Genovese

Step 1: Sauté the aromatics

  • 1 part aromatics

    • onions
      , thinly sliced
      1/2 part400 g
    • carrots
      , diced
      1/8 part100 g
    • celery
      , diced
      1/8 part100 g
    • cherry tomatoes
      1/8 part100 g
    • olive oil
      1/8 part100 g
    • salt
      a sprinkle

  • 1 part braising meat

    • beef chuck
      1 part800 g
    • salt
      a sprinkle

First, prep the meat by cutting it into large chunks and seasoning it with an even sprinkling of salt on all sides.

  • Some people off the meat chunks at this point for extra browning and flavor, but it’s not necessary in this recipe since you’re building flavor with so many other aromatics.

Set a large pot or dutch oven over medium heat and coat the bottom with a layer of olive oil. Add the onions, carrots, celery, and tomatoes, along with a pinch of salt. until fragrant and the aromatics are starting to soften.

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