Pasta alla Genovese

Method

1. Take the beef muscle and sear it until nicely browned.
2. Add celery and carrot.
3. Deglaze with a good splash of white wine.
4. Add the onions (cipolla paesana) in double the weight of the meat.
5. Cook on low heat for 4-5 hours until the onions are dark and tender.
6. Cook the ziti pasta separately and finish cooking in the sauce.
7. Add some fresh basil and serve.