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Recipes of the Karen Brown Community

Borgo Argenina, Chianti, Italy, submitted by Borgo Argenina
Borgo Areenina, Chianti, Italy, submitted by Borgo Argenina

Pasta alla Genovese

submitted by Borgo Argenina

Italian Cuisine
Pastas & Rice
Pork / Beef

Serves: 8

Preparation Time: 2 hours

 

Ingredients :



3/4 cup olive oil

1/2 stick (4 tablespoons) butter

4-5 medium sized onions

2 carrots

1 stalk celery

4 garlic cloves

2 small dried chili peppers (or 1/4 – 1/2 tsp crushed red pepper flakes depending on amount of heat that you prefer)

1/2 pound each ground pork, ground veal

1 pound beef roast (rump or tenderloin) tied with butcher’s twine

1 cup Vin Santo wine

1-2 tsp coarse sea salt

1 ½ cups grated parmesan cheese

1/2 pint heavy cream

1 pound fettuccine or pappardelle pasta

Description :



This is a very ancient dish from Naples that my mother was used to make sometime on Sunday. It’s delicious!! Elena Nappa



Instructions :



Coarsely chop onions, carrots, celery and garlic in a food processor.

 

In the bottom of a pressure cooker, heat olive oil and butter.  Add the chopped vegetables and chili peppers. Sauté until vegetables become soft.

 

Add the ground meat and sauté until no longer pink.  Place beef roast on top of entire mixture.

Add Vin Santo and salt.

 

Close pressure cooker and once steam starts to escape turn heat to low and cook mixture for 2 hours, then release pressure and turn off heat. Remove roast and set aside.  (Can be eaten with the meal or stored to eat later.)

 

Cook pasta until al dente.

 

While pasta is cooking, add grated parmesan and heavy cream to sauce.  Cook over low heat until heated through.

 

Drain pasta and add to sauce.

 

Serve and enjoy!