Lots of cooks in Naples' kitchen

The capital of Campania is infused with influences from Arabic to French. Paccheri alla Genovese is named for Genoa, but the slow-cooked meat sauce actually comes from Naples. Since the recipe is based on a long, slow cooking of onions and meat; the flavors remind me of a rich French onion soup. You can make it now, or save it for winter. Pastas Paccheri are large, tube-shaped dried pasta. You can substitute rigatoni. 6 pork neck bones or spare ribs 1 pound pork (such as shoulder, leg, shank or another muscular cut) 1 pound beef (such as shoulder, leg or shank) Extra virgin olive oil as needed 1 cup white wine 2 tablespoons tomato paste 5 pounds white, red or yellow onions, each halved and thinly sliced 1 cup whole milk 1 bunch basil, tied in a bunch 2 bay leaves 1/4 cup grated parmesan reggiano 1 pound large tubular pasta,... [read full story]