This Neapolitan beef ragù is all about the onions.
Slowly cooking down a large amount of onions in a covered pot releases their natural moisture content, which then works as the braising liquid for the beef in the ragù. No stock is required.
Braised beef and onions, but make it ragù. That's"la Genovese," a classic Neapolitan sugo, in a nutshell. Carrots, celery, a ton of onions, and a"seconda scelta" cut of beef, which we would call a"tough" cut, slowly cooked down with white wine to form a meaty gravy, perfect for dressing al dente ziti from nearby Gragnano, the dried pasta capital of Italy.
Most beef braises from Western European culinary traditions call for an initial searing step before braising, but this isn't necessary for Genovese. In side-by-side tests, I actually preferred the ragù I made with beef that wasn't browned before braising; it tasted more like a cohesive sauce rather than a stew cosplaying as pasta companion.
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