Pasta alla genovese
Pasta alla genovese, from above
Non vegNaples

Pasta alla genovese

Not pesto. A Neapolitan ragù of a mountain of onions melted for hours with beef. Sweet and deep.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

210 minTime
44 gProtein each
mildSpice
Onions, a lot of them2 chapters · 1 min read

Make it your way

Grandma's wayBeef braised in onions, Neapolitan style.
The original
770kcalsame
44 gproteinsame
9 gfibresame
210minutessame

Genovese.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pasta500 g ziti, broken, or rigatoni
Beef600 g chuck or mutton, in large pieces
Onion2 kg, thinly sliced
Olive oil3½ tbsp
Carrot1, finely chopped
Celery1 stick, finely chopped
Dry white wine½ cup
Parmesan⅔ cup, grated
Black pepper½ tsp
Saltto taste

Method

4 steps
  1. 1Brown the beef in oil, then add carrot and celery for 3 minutes.
  2. 2Pile in all the onions with salt, cover and cook on low for 2 1/2 to 3 hours, stirring now and then.
  3. 3Uncover, add the wine and cook until it evaporates and the sauce is amber.
  4. 4Lift out the beef (served as a second course or shredded back in). Boil pasta and toss with the onion sauce and parmesan.
Serve it like this

Serve the pasta first in deep plates with extra parmesan, then the sliced beef with a spoon of sauce as a second course.

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Make it a meal

What goes with Pasta alla genovese: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia barese60 min
Bread or rice Risotto al limone35 min
On the side Marinara sauce35 min
On the side Pear and gorgonzola salad15 min
To drink Virgin bellini8 min
Something sweet Struffoli90 min
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