Pasta Alla Genovese

Serving: 2 people
-500 gr. onions
-400 gr. veal pulp
-160 gr. pasta like Rigatoni
-50 ml white wine
-30 gr. celery
-30 gr. carrot
-1/2 litre of hot water
-Grated Parmesan to taste
-extra virgin olive Oil to taste
1. Slice each onion very thinly (wet the knife blade and onion often with cold water so you won't cry). Keep all the slices in a bowl filled with cold water. Then, chop the carrot and celery.
2. In a large saucepan, generously pour the oil and combine the onions with the chopped celery and carrot. Stir and let it dry for a few minutes.
3. Add the chopped meat and brown it to seal its juices inside. Then add the white wine and half a litre of hot water. Cover the pot with a lid and cook for an hour over medium-low heat.
4. If the sauce is well blended and moist, add the amount of salt you want: mix well and taste. If, on the other hand, the sauce is too watery, let it reduce without the lid on high heat.
5. Now boil the pasta in salted water and then throw it in the sauce. In the meantime, fry a few pieces of meat to better flavour everything. Mix well and season with grated Parmesan. Serve hot.
6. If the result is something good, you are less of a dummy than yesterday: be proud of yourself!
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