Nona Flora's Pasta Genovese
by Ann Toni Minard
My Nona Flora and my father in Naples, Italy :circa 1940's
This is the recipe my Mom got from my Father's Mother, Flora Casolaro, (she is the lady in the photo with my father to her right) when she married my father. She said this was my father's favorite meal growing up and when my Mom had it at their home she agreed. This recipe is very special to me and every time I make it I picture My Nona Flora showing my very young, 17 years old, Mother how to cook her son's favorite meal in that tiny kitchen in Naples, Italy. I love how family recipes connect us to our past.1 pork butt roast, about 2 or 3 pounds
2 pounds yellow onions sliced very thin
1 clove garlic
2 or 3 leaves fresh basil or 1/2 tsp. dried.
1/2 tsp dried oregano
salt and pepper to taste
1/2 cup extra virgin olive oil
2 carrots, grated
1/2 cup dry white wine (optional)
1/4 cup grated pecorino cheese (or other sharp cheese)
1 pound ziti or bucatelli
Saute carrots 2 minutes in the olive oil.
Add chopped garlic, do not brown.
Add all the onions and seasonings. Cook, covered on med to low for about one hour stirring often. Onions will turn very soft and beige and saucy. When this happens remove cover.
Add the wine and cheese and simmer on a slow boil for about 1/2 hour or more until the sauce thickens.
Taste for salt, etc. Serve over the pasta along with more sharp Italian grated cheese.