📝 About This Recipe
Don’t let the name fool you; this legendary sauce is a cornerstone of Neapolitan cuisine, not Ligurian. This dish is a masterclass in patience, where a mountain of onions slowly melts into a rich, amber-hued jam alongside succulent beef. The result is a savory-sweet masterpiece that clings perfectly to the large, hollow tubes of Paccheri pasta, offering a taste of true Italian Sunday tradition.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Beef Chuck or Eye Round (cut into 2-inch cubes)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 pieces Carrots (finely minced)
- 2 pieces Celery Stalks (finely minced)
- 2 oz Prosciutto di Parma or Pancetta (finely chopped for extra depth)
The Onions (The Star)
- 3 lbs Yellow or Copper Onions (thinly sliced)
- 1 cup Dry White Wine (such as Greco di Tufo or Pinot Grigio)
- 2 pieces Bay Leaves (fresh preferred)
- to taste Salt and Black Pepper (freshly cracked)
The Pasta and Finishing
- 1 lb Paccheri Pasta (bronze-cut dried pasta)
- 1/2 cup Parmigiano Reggiano (freshly grated)
- 1/4 cup Pecorino Romano (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven, heat the extra virgin olive oil over medium-high heat.
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2
Add the beef cubes and sear them on all sides until deeply browned. This Maillard reaction is crucial for the depth of the sauce. Remove the beef and set aside.
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3
Lower the heat to medium. Add the minced carrots, celery, and chopped prosciutto/pancetta. Sauté for 5-7 minutes until the vegetables have softened and the fat has rendered.
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4
Add the sliced onions to the pot. It will look like a staggering amount, but they will reduce significantly. Season with a pinch of salt to help draw out moisture.
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5
Stir the onions well, cover the pot, and cook on low heat for about 30 minutes. The onions should release their liquid and begin to soften.
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6
Return the beef and any accumulated juices to the pot along with the bay leaves. Stir to combine.
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7
Pour in the white wine. Allow it to simmer for 5 minutes until the sharp scent of alcohol evaporates.
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8
Reduce the heat to the lowest possible setting. Cover with a lid, leaving it slightly ajar. Simmer for 3 to 4 hours, stirring occasionally.
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9
As the sauce cooks, the onions will break down into a thick, creamy, brownish-gold puree. If the sauce looks too dry, add a splash of water or beef broth.
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10
Once the beef is falling apart and the onions are caramelized, use a fork to slightly break up the beef chunks into smaller pieces. Season with salt and plenty of black pepper.
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11
Bring a large pot of salted water to a boil. Cook the Paccheri until 'al dente' (usually 2 minutes less than the package directions).
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12
Reserve one cup of starchy pasta water, then drain the Paccheri.
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13
Toss the pasta into the Dutch oven with the Genovese sauce. Add a splash of pasta water and toss over medium heat for 1-2 minutes until the sauce coats the inside and outside of the pasta tubes.
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14
Turn off the heat. Stir in the Parmigiano Reggiano and Pecorino Romano until creamy.
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15
Serve immediately in warmed bowls, topped with a sprinkle of fresh parsley and an extra drizzle of olive oil.
💡 Chef's Tips
Use a mix of different onion varieties if you want a more complex sweetness; red onions add a lovely color depth. Do not rush the process! The onions need hours to transform from pungent to sweet and jammy. If the beef is very lean, add a small piece of pork rind or butter to ensure the sauce has a silky mouthfeel. Always use bronze-cut Paccheri; the rough surface is essential for the onion sauce to 'grip' the pasta. Avoid using a food processor for the onions; hand-slicing them ensures they melt properly rather than turning into a watery mush.
🍽️ Serving Suggestions
Pair with a structured Campanian red wine like Aglianico or Taurasi to cut through the richness. Serve with a simple side of sautéed rapini (broccoli rabe) with chili flakes for a bitter contrast. A crusty loaf of Pane di Altamura is perfect for 'scarpetta'—mopping up the remaining sauce. Follow the meal with a light lemon sorbet to cleanse the palate after the intense savory flavors.