Pasta Alla Genovese

Step 2: Add the meat & braising liquid

  • Braising liquid (enough to submerge)

    • chicken broth
      80%
    • white wine
      20%
    • bay leaves
      2-3

    • meat chunks
    • aromatics

Add the meat chunks to the pot. Add in a bit of white wine to the bottom of the pan. Add in the broth until everything is barely submerged. Add 2-3 bay leaves.

  • The exact ratios don’t matter here a ton, but ~20% wine is a great starting point. More wine makes for a brighter flavor. You could use just broth too.

Bring the pot to a , then reduce the heat to low and partially cover, which should keep the pot at a very gentle .

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