Try this Genovese pasta recipe, or contribute your own.
Suggest a better description1) Cut the meat in large cubes
2) Slice the onion, celery and carrot
3) add a generous amount of olive oil in a deep pan and brown the meat
4) add the celery and carrot
5) Add some water and mix well. Add the onion and mix again
6) Lower the heat to the minimum and let it simmer for 2h with a lid, regularly stirring and adding water if necessary
7) after 2h add 2 glass of wine and continue for another 2h (still monitoring and stirring from time to time, and if needed add water)
8) repeat adding 2 glass of wine and continue simmering for another 1h (still monitoring and stirring from time to time, and if needed add water)
9) after 5h in the process, take the meat out and shred it. Put it back in the pan and continue the stirring for another 1h. Correct the seasoning with salt and pepper
10) Cook the pasta and pour some of the genovese in a sautee pan a put on medium heat. Half way through the pasta cooking, add 2 laddles (for 2) of pasta cooking water. Add little by little the pecorino cheese
11) Drain the pasta and add to the genovese
12) Sautee the pasta with the sauce
original recipe says ratio onion to meat should be 2 to 1. But that is too much. Divided by two for the next time.
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Serving Size: 1 Serving (928g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1378 | ||
Calories from Fat: 597 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.3g | 88 % | |
Saturated Fat 30.1g | 150 % | |
Monounsaturated Fat 25.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 292.2mg | 90 % | |
Sodium 495.3mg | 17 % | |
Potassium 2076.5mg | 55 % | |
Total Carbohydrate 78.1g | 23 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 76.1g | ||
Protein 72.9g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1378
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