ragu GENOVESE

MACCHERONI with ragu of slow-cooked beef, caramelised onion, and Parmigiano Reggiano.

Ingredients:

  • fresh maccheroni

  • Genovese sauce

  • Pecorino Romano

Equipment:

  • A saucepan

  • A pot for cooking pasta

Allergens: Gluten, Milk/Lactose, Celery, Sulphates

Step 1:

Add the fresh maccheroni to salted boiling water — water should be salty like the sea.

Set a timer for 2 minutes, and stir them every so often so they don’t stick!

Step 2:

In Parallel, pour the pot of Genovese sauce into a separate saucepan and warm it up over a medium heat, breaking up the larger pieces of meat with your spoon.

Add some of the pasta cooking water if necessary to loosen the sauce.

Step 3:

Once the pasta is cooked, reserve a cup of pasta water and drain the rest.

Then, add the pasta to the hot Genovese sauce, stirring to combine.

Step 4:

OFF THE HEAT, ADD MOST OF THE Pecorino Romano, AND STIR IT THROUGH UNTIL THE PASTA IS EVENLY COATED AND THE CHEESE IS MELTED.

If it looks a little dry, add a spoonful of pasta water to loosen it.

Step 5:

PLATE UP AND FINISH WITH THE LAST OF THE Pecorino Romano.

BUON APpETITO!