Pasta alla Genovese
You find recipes in different places, different books, for different reasons. This book was created as a fundraiser for the Fondation du CHUS during the pandemic. This is a University Hospital in Sherbrooke. The recipes were contributed and paid for publication by doctors, students, and celebrities. This one is from Neurologist Sylvie Gosselin.
– 2 tbsp of olive oil
– 2 tbsp of butter
– 1 blade roast or cross rib roast of approximately 2.2 lbs or 1 kg
– 10 cups of thinly sliced onions, approximately 10 large onions
– 5 ounces of prosciutto, or 145 gr chopped
– 8 cups of large pasta as fettuccini or spaghettoni (2 lbs or 1 kg)
– Salt and pepper to taste
– Parmesean grated or shaved to taste
- Preheat oven to 250.
- In a stock pot heat oil and butter.
- Brown meat on all sides.
- Salt and pepper to taste.
- Cover with onions, spreading this evenly.
- Top with prosciutto.
- Cover and cook for 7 to 8 hours. Baste meat occasionally.
- Once cooked, remove from broth. Remove bones and shred meat with forks.
- In a separate pot, heat salted water and cook the pasta, per package instructions.
- During that time, put stock pot on ring and bring to a boil and reduce the broth to approximately 3 cups. Return meat to broth (if necessary).
- Serve over pasta and sprinkle parmesan over it.
Nutrition Per Serving
- Calories 435
- Fat 14.7 g
- Sugar 9.5 g
- Carbohydrates 38.9 g
- Protein 40.3 g
- Fibre 5.6 g
You can serve this with a green veggie or a nice salad. I always make a new recipe as indicated the first time. Then I adjust to our tastes by adding spices and such. That’s the way to have fun and make it my own. Your turn to do the same.