Pasta alla Genovese (Neapolitan onion and meat sauce with ziti)

Halve and thinly slice the 1.3 kg brown onions, all the same thickness, and leave them in a bowl of water while preparing the sauce.

For the soffritto, roughly chop a quarter onion, a small celery stick and a small carrot and blend with extra virgin olive oil and a splash of water.

Cut the beef and pork belly into small chunks without trimming the fat.

Over medium heat, add about 3 tablespoons extra virgin olive oil and the blended soffritto; cook about 10 minutes, adding a splash of water or oil if it dries.

Add the meat and stir into the soffritto. Raise to medium-high and brown the meat, letting the pork fat melt, about 5 to 10 minutes.

Cover for 2 minutes so the steam draws out liquid.

Season lightly with salt and pepper, stir, add 4 bay leaves and cover 2 more minutes.

Add a glass of white wine to deglaze, stir, and cook about 5 minutes until it evaporates.

Add the drained onions on top, stir gently bringing the meat to the surface, and season generously with salt and pepper.

Cover and cook on low heat 4 hours, stirring every half hour.

Remove the lid and cook on low 2 more hours to reduce the water.

Squash the meat with a wooden spoon and remove the 4 bay leaves. Freeze any extra sauce.

Boil 300 g ziti in a large pot of water with a generous tablespoon of rock salt, stirring every couple of minutes, until al dente.

Toss the ziti with the needed amount of hot sauce; off the heat, add pecorino and toss again. Plate.