Genovese Sauce - La Genovese Napoletana

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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