Ingredients

It's important to point out that "alla genovese" is not referred to Genoa city, but maybe, to the name of the Neapolitan cook who created this sauce. Ingredients: 320/400g pasta "paccheri", 700g beef, 1k onions, 2 carrots, 1 stalk of celery, 4 small tomatoes (purist prefer 1 teaspoon of tomato paste), 1 decilitre extra virgin olive oil, 50g lard, 1 decilitre white wine, 40g parmesan or pecorino cheese, salt and pepper

Procedure

Tie beef; cut onion into thin slices, chop carrots and celery. Put everything in a pan with oil, lard, chopped tomatoes (or with the paste dissolved in some water), a pinch of salt and pepper. Cover and cook at low heat for at least one hour, until the vegetables are quite dissolved, stir from time to time. Uncover and pour white wine little by little and water until getting a thick, dark and bright cream. Boil pasta and season with the sauce; serve with a sparkling of cheese. Meat could be served as a main course.