Genovese Sauce - La Genovese Napoletana

Ingredients

• 1 carrot (finely chopped)
• 1 celery stick (finely chopped)
• 1.3 lbs beef chuck roast or stewing beef (cut into medium-large chunks or left whole *see notes for end results (600g))
• ½ cup white wine (120ml)
• 1 bay leaf
• ½ cup fresh parsley (roughly chopped (a small handful))
• 1-2 tbsp olive oil
• Salt and pepper (for seasoning)
• frsehly grated parmesan (for serving)
• 4 large yellow onions (finely sliced *see notes (1 kg))

Steps

1. 1

   Prepare all the vegetables (see notes on cutting the onions) and sprinkle the beef with salt and pepper.

2. 2

   Add the olive oil to a large pot on a medium-low heat and add the onions, carrot and celery. Saute the onions for 10 minutes then add the beef, bay and parsley.

3. 3

   Let the beef brown on all sides, you’ll need to stir the mixture around slightly so the beef touches the bottom of the pot.

4. 4

   Cover the pot and let it slowly cook for 3 hours stirring every now and then to make sure it doesn’t stick.

5. 5

   After 3 hours remove the lid and add the white wine. Continue to simmer the ragu on a medium-low heat for another hour.

6. 6

   Once done taste and add more salt to taste then toss with cooked and drained pasta of choice.