Made this a couple nights ago. I had about 6# of trim from the whole rump I bought recently to make Bresaola, And after thinking bout it, decided to make Genovese Pasta with it. This is an Italian Onion Gravy pasta and it is SO good! I only used half of the meat, about 3#. Fried that in olive oil/beef fat in 2 batches to brown really nicely...
Pulled out the first pancetta I made last year, Pancetta Stagionata, and cut some 1/4" slices to dice...
Used about 1/2 a pound of pancetta. Put that in the pot after the beef was done....
Next add the carrots and celery....
Cook that for about 5 minutes...then add the beef back in along with white wine...
Next add 8# of onions. Yep you read that right....8# of onions!
I had to add in two batches to let then cook down a bit to fit them all in the pot. Here it is after 20 minutes...
Hour and a half in...I am adding beef stock to the pot as the moisture cooks out.
And another hour and a half later...done....adjust salt and pepper...boil penne pasta...
Then mix all together and plate...
Final touch-fresh grated Parmesan Reggiano cheese...
Pulled out the first pancetta I made last year, Pancetta Stagionata, and cut some 1/4" slices to dice...
Used about 1/2 a pound of pancetta. Put that in the pot after the beef was done....
Next add the carrots and celery....
Cook that for about 5 minutes...then add the beef back in along with white wine...
Next add 8# of onions. Yep you read that right....8# of onions!
I had to add in two batches to let then cook down a bit to fit them all in the pot. Here it is after 20 minutes...
Hour and a half in...I am adding beef stock to the pot as the moisture cooks out.
And another hour and a half later...done....adjust salt and pepper...boil penne pasta...
Then mix all together and plate...
Final touch-fresh grated Parmesan Reggiano cheese...
