Kim Milan's Neapolitan White Ragù Pasta

• beef (chuck) 900g
• onions 3
• garlic cloves 2
• carrot a little
• celery a little
• white wine 1/2 cup
• bay leaf 1
• pasta (casarecce or ziti) 4 servings
• pecorino romano cheese to taste
• parsley (or basil) a little
• olive oil as needed
• salt a little
• pepper a little

Recipe 🍳

Cooking tips 💡

• Sear the meat until a thick brown crust forms on the surface to bring out a rich, savory sauce flavor.
• When using the oven, you can cook it worry-free at 170°C for 3 hours without needing to stir in between.
• The browned flavor components stuck to the pot walls must be dissolved into the sauce using a spatula or silicone scraper to achieve a deep, rich taste.

Recommended for 🙋

• ⭐Those who want to taste a deep, savory, authentic Italian ragù different from tomato-based ragù.
• ⭐Those who want to prepare an impressive main dish for a home party with care over the weekend.