Famous Ragu from Naples called - Pasta Alla Genovese
- Love What UEAT
- Feb 18
- 2 min read
Updated: Apr 21
Famous Ragu from Naples called - Pasta Alla Genovese
This delicious hearty pasta dish is a specialty of the Neapolitan cuisine. It is a tomato
free type of sauce.
Pasta all Genovese is a slow-cooked ragu. It’s main ingredients are beef, onions 🧅and white wine. The slow-cooking method calls for approximately 2 1/2 - 3 hours of cooking time.
La Genovese starts with making a sofrito (mirepoix) which is a mix of celery, carrots & onions 🧅 that are sautéed. However; the difference is that this recipe uses a LOT of onions, that turn into a delicious caramelized looking purée when cooked, it is highly flavoursome & presents a sweet taste to the sauce. The preparation of this dish is a long process that requires a lot of time without having any complicated steps.
La Genovese is a simple classic authentic Neapolitan dish that is enjoyed and loved by many ! 😋
INGREDIENTS: Serves 4
8-10 beef cubes
2 lbs.(1 k) yellow onions
1 1/4 cup (120 g) finely chopped carrots
1 1/4 cup (120 g) finely chopped celery
1 cup (250 ml) water (or beef stock)
1 cup (250 ml) white wine
1/2 cup (125 ml) olive oil
Salts & pepper to taste
1 bag (420 g) of rigatoni (or any medium size pasta)
DIRECTIONS:
1) Start by peeling & thinly slicing the onions 🧅.
2) Peel, wash & pat dry the carrots. Chop finely.
Wash celery stalks. Pat dry. Chop finely.
3) Add the olive oil into a saucepan or a large deep skillet, over medium/high heat.Brown your beef cubes on both sides. Place in a dish. Set aside.
4) Lower burner to low/medium heat. Sauté the carrots & celery for a couple of minutes.Add onions, salt & pepper. Mix well.
5) Nestle in the browned beef cubes. Pour in the white wine & water. Cover with lid.Let it slow cook for 2 1/2 - 3 hours, or until the meat is easily shreddable with a fork.
6) Periodically check & occasionally stir the ragu. Keep in mind that the onions release water. However; if at one point most of the liquid has evaporated, add more water (or pasta water). The ragu should have a creamy like texture once the cooking time is up.
NOTE: This famous dish originally calls for ziti spezzati or ziti. But any medium size pasta will do fine. We used rigatoni.
7) Cook your pasta in salted boiling water. RESERVE SOME OF THE PASTA WATER.
Once pasta is cooked to your liking, drain & add it into the ragu. Stir well to amalgamate the sauce.
8) Plate, sprinkle some grated Parmigiano Reggiano if desired and serve.
Buon Appetito !
Nancy and Franca thank you for checking out this recipe,
and we always sign off by saying …
LOVE WHAT UEAT 🫶😋
Watch the full youtube video here ⬇️ 🔗
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