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.
Portata first course
Cucina napoletana
Keyword pasta alla genovese, Neapolitan cuisine, onion ragù, Italian pasta, traditional Naples recipe
Preparazione 20 minutiminuti
Cottura 2 minutiminuti
Tempo totale 2 oreore16 minutiminuti
Servings 4
Calories 648kcal
Ingredienti
500gzitipaccheri, or rigatoni
1kgbeef chuckbeef shank, or similar cut suitable for slow cooking
1.5kgonionsthinly sliced
80mlextra virgin olive oil
1carrotfinely chopped
1celery stalkfinely chopped
100mldry white wine
Saltto taste
Black pepperto taste
Grated Pecorino Romanofor 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.