Genovese
Instructions
Thinly sliced onions, carrots chop finely detailed clean together with the celery and put all the meat previously bound and with the sauce in a pot where the piece of meat is pretty tight.
Add a glass of water, pork rinds and ham, add salt and pepper, cover and put in the fire quite lively.
Onions, which should almost cover the meat, let go of their cooking liquid that you will rest assured for the first time: occasionally turn the meat and stir.
When you see that the onion starts to turn Golden and the meat rosolarsi, you're on your toes; It's time to check your genovese, which will ' pulled ' slowly, lowering the flame and adding a bit of wine whenever tends to stick to the bottom.
Continue doing this until the gravy will have bought a nice brownish color: at this point stretch 1 or 2 glasses of water and let it finish cooking.
It is necessary that we armiate some patience to ' pull ' the gravy, because therein lies the difference between a Genoa and a common sauce of onions.
Even in this case however is a matter of taste and time.
If you prefer, you can pass the sauce through a sieve, but if the onion is well cooked, this is not absolutely necessary.
Wait until the meat has cooled somewhat before you slice it: macaroni are served with this sauce and grated Parmesan cheese.
Ingredients and dosing for 4 persons
- 600 g of pasta macaroni type
- 1000 g of silverside of beef
- 2000 g of onions
- 1 stalk of celery
- 1 very big carrot
- Marjoram
- 150 g of olive oil (or lard)
- 100 g of leg with skin in small pieces
- 100 g of parmigiano
- Salt
- Pepper
- 1 glass white wine