Penne Ragu Genovese

Penne Ragu Genovese
  • 20

    min prep time
  • 2h

    min cook time
  • 4-6



  1. 115 g pancetta, cut into small cubes
  2. 2 carrots, peeled and diced
  3. 1 celery stalk, diced
  4. 2 lbs. beef chuck, cut into 2-inch chunks
  5. 3 medium onions, sliced
  6. 2 cups dry white wine
  7. 4 thyme sprigs
  8. 454 g Stefano penne rigate pasta
  9. ¼ cup grated Parmesan
  10. ¼ cup grated Pecorino Romano
  11. Salt and freshly ground pepper, to taste


  1. In a large, deep heavy saucepan, cook pancetta over medium heat until it starts to render its fat and brown lightly, about 2 to 3 minutes.
  2. Add beef chuck, season with salt and pepper, and brown meat on all sides.
  3. To the meat, add onions, carrots and celery. Season again with salt and pepper to taste, and cook until the onions are translucent and just starting to soften, but not brown.
  4. Add white wine and cook down until it has reduced by half.
  5. Add thyme sprigs, cover with a lid, and allow it to simmer gently over medium-low heat for 2 hours, stirring occasionally as it cooks.
  6. Bring a large pot of water to a boil for the pasta. Salt water, and cook pasta according to package instructions. Before draining, reserve about 1 cup of the starchy pasta cooking water.
  7. Add drained pasta to saucepan and toss to coat evenly, cooking for an additional 1 to 2 minutes. Add reserved pasta cooking water as needed to thicken the sauce while stirring. Remove from heat and add the Parmesan and Pecorino Romano, reserving some Parmesan for serving.
  8. Plate and serve with an additional sprinkle of Parmesan cheese.



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