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YOU AND ME AND GENOVESE TOGETHER FOREVER SUCCULENT MEATY CHUNKS GENOVESE IS THE UNDERRATED HERO WE DESERVE GENOVESE IS WHAT WE NEED!
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INGREDIENTS:
¼ cup olive oil
3 pounds yellow onions, sliced into half moons
1 carrot, peeled and cut into 2 inch pieces
1 celery rib, cut into 2 inch pieces
2 ½ pounds boneless stewing beef, such as chuck or short ribs, cut into large pieces
4 cups chicken stock
¾ cup dry white wine, divided
Kosher salt and black pepper, to taste
1 pound ziti
Powdered Parmesan cheese
COOKING METHOD:
1. Add bone marrow to a preheated oven set to 475F until fully roasted.
2. In a large Dutch oven over medium heat, add oil, blended carrots and celery and a large pinch of salt. Stir to combine and cook for 3-4 minutes, or until the carrots and celery have begun to brown.
3. Add onions and stir to combine, or until the edges of the onions have begun to brown. Cook for 5-6 minutes.
4. Add beef, kosher salt, and black pepper, wine, and enough chicken stock to come halfway up the pot. Add a few pieces of bone marrow and bay leaves.
5. Cover with a lid and place in the oven at 350F. Cook for 1 ½-2 hours or until beef begins to become fork tender.
6. Remove from the heat and once the beef is cool enough, shred with forks. Cover with a lid.
7. Bring a large pot of water to a boil and season with salt. Add ziti and cook until al dente. Reserve ¼ cup of pasta water (if needed) and drain pasta.
8. Heat a medium skillet over medium heat and add a portion of the onion and beef mixture, and bone marrow. Bring to a simmer, then add a portion of pasta and pasta water, if needed. Gently stir to incorporate the pasta into the sauce and cook for 2 minutes, or until the sauce coats the noodles.
9. Transfer to a plate and top with Parmesan cheese.
