Ziti alla Genovese

Don't let the name fool you; this is actually a Neapolitan recipe though its origins are unclear. Most likely, it is called 'ragu alla genovese' (Genoa style sauce) because it seems that the first to prepare this dish were some cooks from Genoa in the late 15th century. They worked in taverns opened in Naples in the district of Loggia di Genova near the port of Naples. Another version is that the Genovese people, known to be naturally "thrifty", cooked this sauce to season pasta and use the meat as the second course at the same time.

Ingredients serving 4/6

• 1 kg of lean beef in one piece
• 3 kg onions
• extra virgin olive oil
• salt
• bay leaf
• water or broth
• 500 grams ziti pasta
• Grated Parmesan or pecorino cheese

Preparation

Peel and slice the onions with the meat and arrange in a large pot. Add oil, salt, bay leaf and some water or broth. Cover and cook over low heat , adding water or broth as needed to keep it moist. The sauce will be ready when the meat is tender and the onions are reduced to cream, which will take about 2 hours to achieve.

Boil the pasta in salted water until al dente, then drain. Remove the meat from the pan with half the sauce. Use the remaining sauce to season the ziti ; sprinkle with cheese and serve hot.

Slice the meat and heat it in the sauce. Serve hot as a second course.