Neapolitan Zite alla Genovese

• •320 g Zite Pasta (or a similar long, tube-shaped pasta like bucatini, traditionally broken by hand)
• •600 g Beef (e.g., top round, eye of round, or chuck, cut into 4-5 large pieces)
• •1.5 kg Yellow Onions
• •75 g Celery (about 1-2 stalks, with leaves reserved)
• •75 g Carrots (about 1-2 carrots)
• •1 bunch Fresh Parsley
• •1 piece Bay Leaf
• •150 g Dry White Wine (about 150ml or 2/3 cup)
• •to taste Extra Virgin Olive Oil (generous drizzle)
• •to taste Fine Salt
• •to taste Grated Parmesan Reggiano (optional, for serving)
• •to taste Black Pepper (optional, freshly ground, for serving)

Instructions

1. 1

   Prepare the aromatics: Peel and very thinly slice the yellow onions. Peel and finely mince the carrots and celery stalk. Tie together the bunch of parsley, bay leaf, and any reserved celery leaves with kitchen twine to create a fragrant bouquet garni that's easy to remove later.

2. 2

   Prepare the meat: Trim any excess fat from the beef and cut it into 4 or 5 large, substantial pieces.

3. 3

   Start the cooking: In a very large, high-sided pot or Dutch oven, pour a generous drizzle of olive oil. Add the sliced onions, minced celery, and carrots. Sauté gently over low heat for a couple of minutes until slightly softened. Then, add the pieces of beef and the bouquet garni.

4. 4

   Begin the long simmer: Lightly salt the pot, stir everything well to combine. Cover the pot and reduce the heat to the absolute minimum. Let it cook like this for approximately 3 hours. There's no need to add water or broth; the onions will release all their liquids, creating the perfect environment to tenderize the meat. Remember to stir occasionally to prevent sticking.

5. 5

   Reduce and finish the sauce: After 3 hours, remove and discard the bouquet garni. Increase the heat slightly (to medium-low). Add about half of the dry white wine and continue to cook uncovered for another hour, or until the sauce reduces and thickens. Add the remaining wine gradually, as the sauce concentrates and reduces. By the end, the beef should be extremely tender, and the onions should have transformed into a dark, fragrant, creamy purée.

6. 6

   Cook the pasta: While the sauce finishes, bring a large pot of salted water to a rolling boil. Break the zite pasta by hand into smaller, manageable pieces (traditionally about 2-3 inches long). Cook the pasta until al dente according to package instructions.

7. 7

   Combine and serve: Drain the pasta, reserving a little pasta water. Transfer the al dente pasta directly into the pot with the Genovese sauce. Toss vigorously to coat the pasta thoroughly, adding a splash of reserved pasta water if needed to loosen the sauce. Serve immediately, piping hot, completing the dish with a sprinkle of grated Parmesan Reggiano and a grind of fresh black pepper, if desired.

Chef's Tips

• 💡The secret to a perfect Genovese sauce is patience. Don't rush the slow cooking of the onions; it's what develops their incredible sweetness and depth of flavor.
• 💡While it's a long cooking process, most of the time is hands-off simmering, making it a perfect dish to prepare on a lazy Sunday.
• 💡If you can't find zite pasta, bucatini or even rigatoni can be good substitutes, though zite is traditional for its ability to hold the rich sauce.