Genovese Classico

It’s true that the best recipes often involve slow and steady braising and Genovese Classico is no exception. Originating from the Campania region in Italy, succinctly Naples, this hearty dish takes time to prepare but it’s definitely worth the wait.

Ingredients

3 lbs. onions, sliced very thin
1 carrots, minced fine
2 stalks celery, minced fine
2 pound chuck roast, bone in
½ pound pancetta, cubed
1 bottle dry white wine
2 bay leaves
¼ teaspoon fresh thyme leaves
1 ½ teaspoons salt
2 teaspoons freshly ground black pepper
Zest of 1 lemon (no pith)
Juice of 2 lemons
½ cup olive oil

Instructions

Add olive oil to a very large pot. When hot, add cubed pancetta, Sauté until edges are slightly golden. Add onions, carrot and celery. Lower the heat and let the mixture cook until onions are translucent. Stir occasionally.
Add half of the wine, as well as bay leaves, thyme, and lemon zest. Season with salt and pepper. Stir to combine. Nestle the chuck roast into the mixture so that it is submerged.
Cover and let simmer over very low flame for about 3 hours. Stir occasionally. Add wine if the liquid evaporates and the mixture looks too dry. When the meat is fork tender, remove from pot and set aside. Let the onion mixture continue to cook until it has the consistency ofjam. Add lemon juice. Turn up the flame. Stirring frequently, caramelize the mixture to a deeper golden-brown. Lower the flame.
Pull the beef into bite size chunks with a fork. Add to mixture and let warm again slowly. Taste the sauce: you can add salt, pepper or a little extra lemon juice to taste.
Toss with al dente ziti or rigatoni cooked in well-salted water. Sprinkle with freshly grated pecorino cheese.

Hint: If you prepare the sauce the day before your meal. and let it sit overnight in the refrigerator, it is even better.

Styling and Photography by Keith Recker