Neapolitan ziti genovese

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Onion200 g
• Beef shank120 g
• Carrots40 g
• Celery30 g
• Extra virgin olive oil2 teaspoons
• Parmigiano Reggiano10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

Method

1. Peel the onions and slice them very thinly into half-moons. Peel the carrots, wash the celery and chop both finely. Cut the beef shin into 4–5 cm pieces and pat it dry with kitchen paper.
2. Heat the oil in a heavy-based pan over medium-high heat and brown the beef for 5 minutes, turning, until golden on all sides; add the carrots and celery and cook for 2–3 minutes, until softened.
3. Add the onions and a pinch of salt, cover and cook over very low heat for 2½ hours, stirring about every 15 minutes; the onions release their own water, but if the bottom catches add a splash of water.
4. For the last 20 minutes, uncover the pan and let it reduce until the onions have turned into a thick, amber cream. Shred the meat with a fork straight into the sauce and season with salt and black pepper.
5. Bring a pan of water to the boil, salt it, break the durum wheat ziti into pieces of about 5 cm and cook for the packet time (about 12 minutes), until al dente; save a ladleful of the cooking water.
6. Drain the pasta into the genovese pan and stir over low heat for a minute, adding a little cooking water, until the sauce coats it. Serve with a grind of pepper and the grated Parmigiano Reggiano.