Ziti Genovese (slow cooked onion sauce)

PREPARING

For our sauce we use 3 types of onions, Montoro onions, Tropea onions and rustic onions.

They must be cleaned of the external sheet and the core, then leave them to soak in water for 8 / 10h.

Once the time has passed, drain and cut them into julienne strips, all of the same size, so as to have a uniform cooking. In a saucepan add a base of lard to taste, mirepoix and let the vegetables brown well; add the meat and let it brown too.

Once the meat is sealed, add salt and pepper to taste and add the white wine; when the wine has evaporated, add the onions, sprinkle with a little meat broth and let it cook for 12h.

After 12 hours we raise the meat, making sure that it is well cooked and separate it from the onion, letting it cook for another 48 hours over a very low heat; the product will be ready when the onion flakes completely in contact with the fingers, add more salt to taste if needed.