Pasta alla Genovese from Christopher Kimball's Milk Street Magazine, Mar/Apr 2021 (page 11)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 03, 2021

    Fantastic flavor. I braised the sauce the day before so it was easier to remove the fat once it had solidified. Used half the red pepper flakes and they weren't noticeable at all. I didn't notice the instruction to remove the lid halfway through baking, but the liquid mostly evaporated anyway.

  • bwhip on February 25, 2021

    We absolutely loved this. Wonderful comfort food - a nice pasta dish, that is not at all a typical pasta dish. Prep was easy, just a nice long braise. I was a little surprised the short ribs weren't seared first, as is so commonly done with braised meat recipes, but the end result was fantastic nonetheless. The giant mountain of onions barely fit in my dutch oven, but by the time the braising was complete, it was just the perfect amount. We'll enjoy this one again.

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