A sauce of Braised Onion and Beef
Genovese
Despite its name, this is a recipe from Napoli and is used as a condiment for pasta. The origine seem to go back to the 16th century, when a group of immigrante from Genoa used to cook meat in this fashion; hence the name "Genovese"

Ingredients: 2 Ibs. onion , 3 oz. olive oil , 1 garlic clove , 2 oz. pancetta, chopped , 1 celery stalk , 1 oz. tomato paste , 1 carrot , 1 lb. Iean round beef , 1 oz. Iard , 1 cup white wine , 1 oz. salami , salt, pepper , 1 oz. prosciutto , beef bouillon, as needed

Cut onion, garlic, celery and carrot into julienne. Coarsely chop fard, salami and prosciutto. Put the whole into a baking pan, add oil and pancetta. Saute' slowly, over low heat until the vegetables are soft but not browned. Brown it all around, add the beef and dirute the paste into 1/2 cup of lukewarm water and add to the pot together with the wine and piace the roast into the oven at 350 F. Cook for 3-4 hours, adding beef bouillon as necessary. Salt and pepper to taste.
The final result should be that of a rather dark, glazed sauce.
This condiment is good for ziti or any other type of maccheroni with a large hole. The meat can be served together with the ragu' or as a separate course