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pasta alla genovese recipe

Pasta alla Genovese Recipe

Silvana Nava
Pasta alla Genovese is a traditional Neapolitan recipe.
Although the name may be misleading, La Genovese is an unquestionably Neapolitan dish and has nothing to do with Genoa.
The sauce consists of a hearty ragu without tomato, prepared with lots of onion. The main characteristic is the gentle and prolonged cooking that allows the meat and onions to melt, resulting in a creamy, flavorful and at the same time mild sauce.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course pasta
Cuisine Italian
Servings 4
Calories 953 kcal

Ingredients
  

  • 600 g beef 1.3 pounds, beef chuck roast or stewing beef. I used what we call in Italy “magatello” (eye of round)
  • 1 carrot medium
  • 1 celery stalk
  • 60 ml olive oil 4 tablespoons, extra virgin
  • 1 kg onions 2.2 pounds, yellow or red
  • 230 ml white wine 1 cup, dry at room temperature
  • parsley a small bunch
  • 1 bay leaf
  • salt to taste
  • 360 g pasta ¾ pound of Ziti. Alternatively, you can use caserecce or paccheri
  • Parmigiano Reggiano grated, to taste (optional)

Instructions
 

The Soffritto

  • Peel the carrot and clean the celery. Then chop the vegetables coarsely.
  • Prepare the meat on a cutting board. Remove any excess fat and cut into medium sized pieces.
  • Pour the oil into a saucepan and add the chopped carrot and celery. Sauté for a few minutes.

The Genovese Sauce

  • Add the pieces of meat to the soffritto. Cook over medium heat for about 10 minutes, stirring occasionally so that the meat browns all over.
  • Meanwhile, peel the onions. Then slice them finely using a mandoline slicer.
  • Add the onions to the meat and mix well. Then add the chopped parsley and a bay leaf.
  • When the onions are wilted, add ½ cup of room temperature dry white wine. Let the alcohol evaporate. Cover and continue to cook over very low heat for about 2 hours.
  • After 2 hours, the sauce will have taken on its characteristic brownish color and the meat will be tender. At this point, raise the heat a little and add the remaining ½ cup of white wine. Stir and continue to cook over a low heat for another hour.
  • At the end of this time, your Genovese sauce is ready. The meat and onions will have become creamy and well blended. Taste and add salt if necessary.

Cooking the Pasta

  • Bring a large pot of salted water to a boil. Cook the ziti (which you have now broken up with your hands) according to the cooking time on the package (about 10 minutes).
  • Drain the pasta al dente with a slotted spoon and place in a bowl with the sauce. Toss the pasta with the Genovese sauce and serve.
  • Pour a little Genovese sauce on each plate and sprinkle with grated Parmigiano-Reggiano cheese if you like. Serve the Pasta alla Genovese hot.

Nutrition

Calories: 953kcalCarbohydrates: 92gProtein: 40gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 107mgSodium: 132mgPotassium: 1045mgFiber: 8gSugar: 14gVitamin A: 2559IUVitamin C: 20mgCalcium: 113mgIron: 5mg
Keyword genovese recipe, pasta alla Genovese
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