ragu Genovese

MACCHERONI with a white ragu of slow-cooked beef and onion, Pecorino Romano, and Parmigiano Reggiano

Ingredients:

  • 1 pot of fresh maccheroni

  • 1 pot of Genovese sauce

  • 1 small pot of Parmigiano Reggiano

  • 1 small pot of Pecorino Romano

Equipment:

  • 1 medium saucepan

  • 1 medium pot

  • 1 wooden spoon

  • 1 strainer

  • 1 pair of tongs

Allergens: Gluten, Milk/Lactose.

Step 1:

Add the fresh maccheroni to boiling water and set a timer for 2 minutes. Stir them every so often so they don’t stick!

In Parallel, pour the pot of Genovese sauce into a separate saucepan and warm it up over a medium heat.

Cut the meat into smaller pieces with kitchen scissors. Add some of the pasta cooking water if necessary to loosen the sauce.

Step 2:

Once the pasta is cooked, drain it, keeping a small amount of cooking water in the pan, then add the pasta to the hot Genovese sauce.

Step 3:

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

Step 4:

PLATE UP AND FINISH WITH THE LAST OF THE Cheese.

BUON APpETITO!