Genovese Sauce
A tomato-less italian sauce, made with alot (like A LOT) of onions, and beef. Super rich and not like any pasta sauce you've had before. Dont be put off by the time, most of that it's just sat in the oven.
🛒Ingredients
1.5kg of white / brown onions
1kg of beef shin (bone in)
0.5kg of beef chuck
Half bottle(ish) white wine
Good handful of marjoram
150g of cured pork (salami or similar)
1 large carrot
2 sticks of celery
2 bay leaves
1 clove of garlic
Loads of parmesan
📖Method
Finely dice all onions and roast in the oven, with bay leaves, at 200degrees for 45 minutes. Cover in foil and make sure to stir halfway through.
In a large pan begin browning your meat, leave the meat in large chunks and make sure it's well-salted. Don't overcrowd the pan. Brown in sections and set aside and cover in foil.
Remove the onions from the oven, discard covering and add 1 clove of grated garlic. Pop back in the oven and roast uncovered for an additional 15 mins.
During this time add diced celery & carrot to the pan you browned the meat in with olive oil on a medium heat and begin to soften.
When the onions have gone brown and soft remove from the roasting tray and add to the carrot & celery. Cook together for 5 minutes.
Add browned meat to softened veg, stir through and cook for 2/3 minutes.
Add white wine and top with water until everything is submerged.
Add a lid to your pan and pop in the oven 120degrees, then let it cook for at least 5/6 hours. Checking on it every few hours. If its starting to dry out top up with a little water.
Once done, stir cooked pasta through the sauce and serve with lots of parmesan and a drizzle of nice olive oil.
Traditionally you would separate out some of the sauce to stir through pasta and then have the meat separately as a second course. If you fancy being uber Italian with it.