Rachel Roddy’s Neapolitan beef and onions recipe | A Kitchen in Rome

This rich braise was brought to Naples by sailors from Genoa, and provides both a sauce for pasta and a meat course to followIn the middle of Benedetta Gargano’s flat in Naples is a white, oval table. The table once lived three streets away in the dining room of Benedetta’s maternal grandmother, Elisa, where the extended family would sit at least three times a week when they all gathered to eat. And eat they did: Elisa was, by all accounts, a fine Neapolitan cook, her polpette al pan