Neapolitan Meat and Onion Sauce
Serves 6 – 8
- 2 1/4 to 3 pounds chuck or bottom round roast, tied with kitchen string
- 2 tablespoons extra virgin olive oil
- 1/4 pound prosciutto or pancetta, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 4 pounds mild yellow or Vidalia onions, thinly sliced
- 3/4 cup red wine (We used Chianti Classico.)
- Water as needed
- 1 pound candle or ziti pasta
- Grated Pecorino Romano cheese
- Dry the meat with paper towels. Generously salt and pepper the meat. Set aside.
- In a large high-sided pot like a Dutch oven, heat the olive oil over medium high heat; add the meat with the pancetta and brown it slowly on all sides.
- Add the celery and carrot and cook a couple of minutes. Add the onions and the wine. Allow the wine to evaporate.
- Cover and cook for 2 to 2 1/2 hours over very low heat, stirring occasionally. Add water as needed to keep roast from sticking to the bottom of the pan. Check the meat for tenderness; if it needs more time, continue cooking until the meat is tender and the onions have been reduced to a very creamy consistency.
- Remove the meat from the pot and set aside. Slice and serve it as a second course or refrigerate and serve it for another meal.
- Cook the ziti in 4 quarts of rapidly boiling salted water until the ziti is cooked through, meaning that when a piece is broken in half, no uncooked flour is visible.
- Drain the ziti and add it to the pot with the onion sauce. Mix well. Serve with grated cheese.
This recipe was featured on Season 28 - Episode 2805.