Pasta alla Genovese

Method

1. Choose the meat: use the 'coperta del costato' (beef rib cut) cut into pieces and some pork ribs, ensuring no bones.
2. Chop the red onions and finely chop celery and carrots.
3. In a pot, add a layer of extra virgin olive oil and sear the meat on all sides until well browned.
4. Add the chopped celery and carrots, let it brown a little more.
5. Add the onions, then a bit of white wine and a little water. Cover and cook on low heat.
6. After 1 hour, add a few bay leaves and start salting. Keep covered; the steam will create moisture. If needed, add a little water.
7. Cook for 4-5 hours on very low heat until the meat falls apart.
8. Bring pasta water to a boil and cook the ziti (or rigatoni) al dente.
9. In a pan, take some of the Genovese sauce and add a little pasta water to loosen it.
10. Drain the pasta al dente, add to the sauce, and toss over heat until the sauce binds to the pasta.
11. Finish with grated Parmigiano cheese, toss.
12. Plate with a piece of the meat on top, a sprinkle of black pepper, and more grated Parmigiano.