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Ragu alla Genovese -- Another Neapolitan Ragu!

This dish, actually from Naples, is a great exploration of the nature of the ragu in Italian cuisine. The dish is a rich, flavorful mix of caramelized onions, wine, beef, and vegetables. It has herbal notes, and is very filling. Recipe is below. This video was shot to celebrate 800 subcribers on Youtube! Follow me at: Youtube:    / @worldtravelercooking   Tiktok:   / einhverfr   instagram:   / christravers76   Patreon:   / einhverfr   Recipe (serves 6-8): -------------------- 500g (18 oz) ziti (can use rigatoni instead) 1kg (2.2 lbs) beef round 2-2.5 kg (4.5-6 lbs!) onions, thinly sliced 125g (2 large) carrots, finely diced 125g (2 large) celery ribs, finely diced 2 bay leaves celery leaves if you have them 1 bunch parsley 250+ ml (1/3rd of a bottle) white wine Extra virgin olive oil for sauteing (at least 4T) kitchen yarn for the boquet garni salt to taste Add the olive oil to the stew pot. As it warms up, add the carrots, celery, and omion. Cook until the onions are cooking down a bit. In the mean time cut the beef into about ten pieces. Make a boquet garni out of the parsley, bay leaf, and celery leaf. Add the beef to the onion mixture. Salt to taste (I added 2t salt). Place the boquet garni in also. Cover and cook slowly. Stir once in a while (maybe every half hr or so) to ensure it doesn't stick. Simmer covered at least two hours. Then add the wine, cover, and let it cook for another hour. Remove the lid and start to reduce. This requires more frequent stirring. As the meat breaks up, taste and adjust salt and wine (add more wine if too sweet from the onions). Cook the pasta until it is just losing its crunch. Drain, and then finish cooking with a bit of ragu. Serve the ragu/pasta mixture with more ragu on the top, and a fine Italian seasoning cheese, preferably Parmigiano Reggiano.