Penne Ragu Genovese
20min prep time
2hmin cook time
- 115 g pancetta, cut into small cubes
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 2 lbs. beef chuck, cut into 2-inch chunks
- 3 medium onions, sliced
- 2 cups dry white wine
- 4 thyme sprigs
- 454 g Stefano penne rigate pasta
- ¼ cup grated Parmesan
- ¼ cup grated Pecorino Romano
- Salt and freshly ground pepper, to taste
- 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.
- Add beef chuck, season with salt and pepper, and brown meat on all sides.
- 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.
- Add white wine and cook down until it has reduced by half.
- 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.
- 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.
- 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.
- Plate and serve with an additional sprinkle of Parmesan cheese.