Penne Genovese

Name: Penne Genovese
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 500g pork rashers or pork belly; 250g veal; 180g end piece of prosciutto; 2 tbsp olive oil; 5 stalks celery; 3 carrots; 1 onion; 3 cloves garlic; 1 cup white wine; 3 cups veal or chicken stock; 500g penne pasta; ½ cup parsley leaves; 1 tsp white pepper; Freshly grated parmesan

Caroline Velik

December 14, 2016

Time:30 mins - 1 hourServes:4

My all-time favourite pasta sauce is penne Genovese. In the early 1990s, when I worked at Dog's Bar in St Kilda, this white ragu (non-tomato-based) was served as the staff meal every day. We never got sick of it and I still make my humble version as it appears here.

Ingredients

500g pork rashers or pork belly
250g veal
180g end piece of prosciutto
2 tbsp olive oil
5 stalks celery
3 carrots
1 onion
3 cloves garlic
1 cup white wine
3 cups veal or chicken stock
500g penne pasta
½ cup parsley leaves
1 tsp white pepper
Freshly grated parmesan

Method

Chop pork and veal into large cubes, about two centimetres. Dice the prosciutto into one-centimetre pieces.
Heat oil in pan and fry meat for a few minutes until browned. Remove from pan.
Roughly chop celery, carrots and onion into large cubes. Finely chop garlic. Saute vegetables in pan for about 10 minutes until well cooked. Add meat, wine and stock, bring to the boil, reduce heat and cook for about 45 minutes or until meat is very tender.
Meanwhile, cook pasta in boiling salted water until al dente. Drain and set aside. Add parsley and pepper to sauce and stir well to combine.
Toss pasta with sauce and serve with plenty of freshly grated parmesan.