Pasta alla Genovese
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Pasta alla Genovese
One of Naples’ most beloved dishes, Pasta alla Genovese is a slow-cooked onion and beef ragù that transforms humble ingredients into a rich, sweet, and deeply flavorful sauce. Despite its name, it is a cornerstone of Neapolitan cuisine.
Servings4
Calories648kcal
Ingredienti
- 500 g ziti paccheri, or rigatoni
- 1 kg beef chuck beef shank, or similar cut suitable for slow cooking
- 1.5 kg onions thinly sliced
- 80 ml extra virgin olive oil
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 100 ml dry white wine
- Salt to taste
- Black pepper to taste
- Grated Pecorino Romano for serving
Istruzioni
- Heat the olive oil in a large heavy-bottomed pot.
- Add the beef and brown it on all sides.
- Add the carrot and celery and cook for a few minutes.
- Add all the sliced onions and a pinch of salt.
- Pour in the white wine and allow the alcohol to evaporate.
- Cover the pot and cook over very low heat for 3 to 4 hours, stirring occasionally.
- As the onions break down, they will form a thick, creamy sauce around the meat.
- When the meat is very tender and the onions have completely melted into the sauce, adjust seasoning with salt and pepper.
- Cook the pasta in plenty of salted boiling water until al dente.
- Remove the meat from the sauce and set it aside as a second course.
- Toss the pasta with the Genovese sauce until thoroughly coated.
- Serve immediately with grated Pecorino Romano.
Note
Traditional Neapolitan families often serve the meat separately as a second course after the pasta.The sauce should not contain tomatoes, except for a very small amount in some family variations.Patience is essential. The long cooking time is what creates the characteristic sweetness and depth of flavor.