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Best Pasta alla Genovese Recipe - Beef & Caramelized Onion Sauce 

the99centchef
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Slow-cooked onions & beef make an intensely sweet& savory pasta sauce. Do check out my food blog for cheap ingredients, recipe text & photos: the99centchef.blogspot.com/201...
Ingredients (4-6 servings)
About 2 pounds of beef - I used 3 beef shanks. Use any favorite type of beef, I use the cheapest.
4 pounds of onions - or about 6 whole onions, depending on size, roughly sliced. Red, white, or yellow onion. I used cheap yellow onions. You can't have too much onion!
1 whole carrot - chopped.
1 stalk of celery - chopped.
3/4 cup white wine - optional, okay to use red wine. If you leave out wine then add water or a favorite broth.
1 bay leaf.
Tablespoon of oil - for sauteing beef and veggies.
Salt and pepper to taste.
Pasta - Cooked to package directions. I usually shave off a minute or so of cooking time for al denta. I like penne or large tube pasta, although you can use any favorite you have on hand. Make pasta just before serving meat and onion pasta sauce.
Parmesan - optional. Sprinkle on dried or fresh parmesan when serving.
Directions
I used 3 beef shanks. Slice beef into large cubes. It will eventually shrink and break apart. Trim any excess fat, although I like me some fat, that's extra flavor.
In a pot add a tablespoon of oil over medium heat. Add the cubed beef and saute for about 5 to 8 minutes to brown, at least, one side. This will give the sauce a rich, dark hue.
Next, add the chopped carrot and celery to the browned beef. Season with salt and pepper.
Pour in white wine, water, or a favorite broth. Mix beef and veggies well, scraping the pot bottom to free up the tasty beef brown bits.
Add a bay leaf.
Add roughly sliced onions. The onions will shrink and cook down after 2 hours.
Fill up the pot with sliced onions and cover the pot. Keep the heat at medium/low heat as the onions cook down.
*If your pot cannot hold all the chopped onion, add half at a time letting the onions sweat, and cook down for about half an hour. This will give you room to add the rest of the chopped onions.
When all the sliced onion is added, mix all the pot ingredients. Cover the pot and just keep simmering the meat and onion on low, for about 2-3 hours, until all the onion is reduced. Time will vary, depending on how much onion you use.
Stir ingredients every half hour or so.
Notice how much liquid the onions give off, about 2 cups worth.
(This Italian sauce can be cooked for hours, covered, and at a low simmer - anywhere from 3 to 6 hours. Just check to make sure the liquid doesn't cook away. Add half a cup of your favorite broth, wine, or water, as needed.)
Finally, uncover and continue cooking until the sauce is reduced by half, about another 30 minutes (if needed.) Stir occasionally. You want to end up with a sauce that's mainly caramelized onion and meat. It's up to you how thick or thin you like the pasta sauce. Add more broth or water if the liquid cooks down too much.
When the sauce is done you can make your favorite pasta. Just keep the sauce warm until the pasta is ready. Serve with dried or fresh parmesan. Heck, this Pasta alla Genovese is good enough without parmesan cheese.

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1 июн 2015

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Комментарии : 65   
@ralph1396
@ralph1396 8 лет назад
I absolutely LOVE your non-verbal approach to this video. In my own Neapolitan family we used eye-round roast because it was leanest and had little else to offer in the way of taste--or so the thought was, according to my ancient nonna. I use shanks, as you did, and prefer the resulting marrowy goodness. Mangia!
@99centchef
@99centchef 8 лет назад
+Dash Riprock yea, cheap cuts are best for slow cooking and shanks are easily trimmed of excess fat...if you like ;-p
@99centchef
@99centchef 5 лет назад
plus creamy bone marrow!
@tomatoma651
@tomatoma651 5 лет назад
I like this Jan Svankmajer-style of cooking video! And this recipe is great!
@99centchef
@99centchef 5 лет назад
Yea, his meat animation rules.
@nicholasvillani8145
@nicholasvillani8145 3 года назад
This video puts me to sleep in a good way, I Love it.
@the8ctagon
@the8ctagon 7 лет назад
Jesus Christ! This is simultaneously the most terrifying and the most well-made RU-vid cookery video I have ever seen. This is how Jan Švankmajer would make food porn, if he weren't so interested in eerie puppets. His jerky stop-motion animation fills me with dread and fascination: I've never been able to watch his Alice all the way through. There's nothing inherently sinister about your video (except perhaps the chunk of meat that dices itself into chunks, which dance about, preparing to be fried), but the style reminds me so much of films that have freaked me out that I can't enjoy it comfortably. I will try to make myself watch more of your videos, because I expect they will be equally well-crafted. I only came here looking to see what variations other cooks might have on Chef John's recipe, but it looks as if I've come away with a week's worth of nightmares! Please continue putting such skill and effort into your videos.
@99centchef
@99centchef 7 лет назад
Yeah, Jan Š. is a big influence on my work, although mine is a bit more palatable...thanks ;-p
@firouzkarim7842
@firouzkarim7842 6 лет назад
Are you Chuck Norris's relative? As far as I know there can only be one guy who can chop ingredients by staring at them.
@MrEmmeCinque
@MrEmmeCinque 6 лет назад
This is like giving me serious flashbacks to the old (60s) Gumby cartoons.
@bobjordan9
@bobjordan9 5 лет назад
Fabulous video technique. 5-Stars!
@joshtomato
@joshtomato 6 лет назад
this channel needs to be discovered
@99centchef
@99centchef 6 лет назад
& pass it around my friend - don't bogart ;-p
@greenQT
@greenQT 9 лет назад
Looks good, 99 cent chef, thanks. Nice dish for a cold day!
@SplitFingerFastball
@SplitFingerFastball 8 лет назад
Clever video man, I enjoyed it. Also food looks great too.
@vikinghex
@vikinghex 5 лет назад
perfect loved it
@dspf68
@dspf68 5 лет назад
it takes forever to makes make, but worth it!
@tangojoe9694
@tangojoe9694 9 лет назад
Great looking food and awesome video!
@TheSalatfinger
@TheSalatfinger 5 лет назад
Great Vid! Thank you!
@deedeea4932
@deedeea4932 9 лет назад
Your videos are awesome and entertaining. I've made several of your recipes, and they were great, I was even inspired to make a few of my own 99¢ meals. But I still miss the music, lol. Thanks for working so hard to bring us great stuff!
@99centchef
@99centchef 8 лет назад
+Deedee A the tune is making a comeback in new videos ;-p
@deedeea4932
@deedeea4932 8 лет назад
Yes!! Thx :)
@MrCoors68
@MrCoors68 6 лет назад
Bravo ~ ! ! !
@margiefumosa2270
@margiefumosa2270 8 лет назад
Just made this last night! Old family recipe from my Grandmother.. YUMMY!
@99centchef
@99centchef 8 лет назад
+Margie Fumosa Similar to my version?
@margiefumosa2270
@margiefumosa2270 8 лет назад
Yes but no carrot or celery and it was soupier.. im making your way next time the flavor looks intense. I also use perchatelli macaroni. Gonna switch that up too..
@MrCougar214
@MrCougar214 5 лет назад
The only thing I would have done different is cooked it down longer to the point the meat and veggies were unrecognizable from each other.
@bedtimestorynyc
@bedtimestorynyc 4 года назад
Amazing! Sold!
@Shaniloka369
@Shaniloka369 7 лет назад
Nice video!
@Kharin556
@Kharin556 7 лет назад
Omg! I just want one bite but you ate it all! :(
@bugsycline3798
@bugsycline3798 5 лет назад
this needed to cook longer
@99centchef
@99centchef 5 лет назад
how much longer -- be specific
@letsgomets002
@letsgomets002 4 года назад
Agree with you
@diablita677
@diablita677 9 лет назад
i love love love your recipe vids but where is the backround music? I miss it, went so well with the videos. so relaxing. keep posting, thank you!
@99centchef
@99centchef 8 лет назад
+velia Salinas bringing the tune back, thanks for asking ;-p
@gensmith7532
@gensmith7532 5 лет назад
My family made it with a whole piece of beef (not cut up) like in a pot roast. They used 7 onions, 7 stalks of celery and 7 cloves of garlic. No carrots (that I remember). White wine, salt and pepper and cook like a pot roast for 3 hours. At the end strain the sauce in a food mill; slice the meat and serve over pasta.
@GiuseppeSimonetti
@GiuseppeSimonetti 6 лет назад
My mom cooks it a little different. She doesn't use carrots and celery but uses a little bit of tomato but you cant taste it.
@Forcroi
@Forcroi 5 лет назад
The Beetlejuice of video recipes
@bluecat6902
@bluecat6902 6 лет назад
I cant afford beef-_- where im from its expensive... Can i use chicken instead?
@99centchef
@99centchef 6 лет назад
Sure, why not...don't need to cook chicken as long either, maybe an hour or so, at most ;-p
@bluecat6902
@bluecat6902 6 лет назад
the99centchef thanks man
@99centchef
@99centchef 6 лет назад
You bet - look for cheapest cut of beef when it comes on sale and try it that way sometime ;-p
@bluecat6902
@bluecat6902 6 лет назад
the99centchef i will
@letsgomets002
@letsgomets002 4 года назад
You need way more braising time than that to get your cheap meat to get very soft.
@99centchef
@99centchef 4 года назад
You are wrong, 2 to 3 hours of simmering is plenty of time to develop a tender texture of beef. - eat your words!
@bruculinorestaurantisnowpa3626
Not perfectly accurate, but that's okay. On the other hand, taking a stalk of celery off a head and chopping it without washing is unsanitary. Folks should be aware, however, that this is how things are done, even in some of the finest, multi-starred restaurants.
@99centchef
@99centchef 5 лет назад
How do you know I did not wash it before shooting it? I don't show the most obvious sanitary steps sometimes.
@joeb5281
@joeb5281 5 лет назад
@@99centchef Obviously I don't know of you washed anything before shooting it, and it doesn't matter. Omitting what you call "obvious sanitary steps" contributes to the impression that they are not necessary. And that's not so good. When Martha shot a pasta making sequence at my Pasta Nostra the script called for her to enter the pasta making station from the dining room. I nixed that and had her enter from the kitchen where she made a stop at the hand-sink before touching any food. Setting a good example is as important as shooting a fun video, as you did very well. Perhaps, while not showing an actual sink, the vegetables could be shot wet--just out of the wash water, or there could be some other visual cue that they had been washed. Best, il bruculino
@99centchef
@99centchef 5 лет назад
@@joeb5281 good ideas, thanks
@dylang2255
@dylang2255 7 лет назад
This is creepy as hell
@99centchef
@99centchef 7 лет назад
deliciously creepy & creeping it real ;-p
@veronicats100
@veronicats100 6 лет назад
This needs to simmer at least 8 hours and probably 10-12. What you made was not the stuff.
@99centchef
@99centchef 6 лет назад
Close enough for me, but do it your way, sounds good.
@99centchef
@99centchef 4 года назад
@Long duk dong I don't dismiss her advice, both ways are delish.
@99centchef
@99centchef 4 года назад
​@Long duk dongMy recipe is Pasta alla Genovese - take it or leave it.
@99centchef
@99centchef 4 года назад
@Long duk dong Yes it is.
@99centchef
@99centchef 4 года назад
​@Long duk dong And thanks for your adjustment to my recipe, and I'm glad to inspire you to make Pasta alla Genovese, Long duk dong. You now have my permission to spread your knowledge elsewhere and waste your time lording it over other video food artists. Finally, you've made your point, longer braising, ad nauseam.
@GD-ec2xu
@GD-ec2xu 2 года назад
Creepy video!
@99centchef
@99centchef 2 года назад
creepy kool
@gerhitchman
@gerhitchman 4 года назад
real genovese should be much more uniform in texture. the onions and beef should melt into each other. this isn't really a sauce at all
@99centchef
@99centchef 4 года назад
This recipe does exactly what you say & my recipe has a perfect sauce -- howerver, it's easy enough to cook it another couple of hours then, at least all the flavors are there for you, right?
@gerhitchman
@gerhitchman 4 года назад
Nah its shit
@adv-fabiod4505
@adv-fabiod4505 2 года назад
Loose the special effects, I lost interest within the first ridiculous effect. It's stupid no one cares
@99centchef
@99centchef 2 года назад
I'd rather lose you...good riddance - and it's "lose" not "loose." Plus, you'll not find many recipes presented as succinctly, deliciously simple, and as clearly as mine.
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