Ziti Reginella (ragu Alla Genovese) Recipe
Make Ziti Reginella (ragu Alla Genovese) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ragù (Genovese-style onion & beef sauce)
Pasta & assembly
Method
Ragù (Genovese-style onion & beef sauce)
- 1
- 2
Brown the meat and render pancetta
Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add 1 tablespoon olive oil. Add the diced pancetta or guanciale and cook until fat renders and pieces are lightly browned, about 4–5 minutes. Remove pancetta with a slotted spoon and set aside. Increase heat slightly, add the beef chuck pieces in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes total. Remove beef and set aside with the pancetta.
- 3
Sweat the vegetables and onions
Reduce heat to medium-low and add remaining 1 tablespoon olive oil to the pot. Add the finely diced carrot and celery and cook until softened, about 4 minutes. Add the sliced onions and a pinch of salt. Cook gently, stirring often, until the onions begin to break down and become soft and sweet, about 25–30 minutes. If onions threaten to brown, lower the heat and stir more frequently—this step is slow: you want them translucent and jammy, not caramelized to dark brown.
- 4
Combine and deglaze
Return the browned beef and pancetta to the pot with the onions and vegetables. Add the minced garlic and tomato paste; cook, stirring, 1–2 minutes to remove the raw tomato taste. Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom, and simmer until wine has mostly evaporated, about 2–3 minutes.
- 5
Simmer the ragù
Add the beef stock, bay leaves, and thyme sprigs. Bring to a gentle simmer, then reduce heat to low. Partially cover and cook gently, simmering for 1 hour and 30 minutes to 2 hours, until beef is very tender and sauce is rich. Check occasionally and add small amounts of additional stock or water if sauce reduces too quickly.
- 6
Finish the ragù
Remove the beef pieces and shred them with two forks (or chop finely) and return shredded meat to the sauce. Stir in the milk and simmer an additional 10–15 minutes to meld flavors and temper acidity. Season with salt and freshly ground black pepper to taste. Remove and discard bay leaves and thyme stems. Reserve 1/2 cup of the cooking liquid for the pasta assembly.
Pasta & assembly
- 7
Cook the ziti
Bring a large pot of heavily salted water to a rolling boil. Add the ziti and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain the pasta.
- 8
Combine pasta and ragù
Return the drained pasta to the pot or a large mixing bowl. Add the ragù and 1/4–1/2 cup of the reserved ragù cooking liquid (or some pasta cooking water) to loosen the sauce; toss gently to coat. Stir in half of the grated Pecorino Romano and half of the shredded mozzarella so the cheese melts into the pasta. Taste and adjust seasoning with salt and pepper as needed.
- 9
Bake (optional but recommended)
Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish lightly with the tablespoon of butter. Transfer the sauced ziti to the dish, spreading evenly. Sprinkle the remaining Pecorino Romano and remaining shredded mozzarella over the top. Bake until cheese is bubbly and golden, about 20–25 minutes. If you prefer a crisp top, place under the broiler for 1–2 minutes watching closely.
- 10
Finish and serve
Let the baked ziti rest 5–10 minutes to set. Spoon portions onto plates and finish with an optional drizzle of extra-virgin olive oil and a light grinding of black pepper. Serve hot.