genovese ragu

Genovese Sauce or La Genovese Napoletana is an incredibly delicious sauce made with a ton of slow cooked onions, beef and white wine. Although it takes time to simmer slowly into the most rich and luscious pasta sauce you&#039;ll ever taste it doesn&#039;t require much attention and is super simple to make!

Genovese Sauce - La Genovese Napoletana

onions

carrot (finely chopped)

celery stock (finely chopped)

beef

white wine (120 milliliters)

bay leaf

parsley (roughly chopped (a small handful))

olive oil

Salt and pepper (for seasoning)

frsehly grated parmesan (for serving)

Prepare all the vegetables (see notes on cutting the onions) and sprinkle the beef with salt and pepper.

Add the olive oil to a large pot on a medium-low heat and add the onions, carrot and celery. Saute the onions for 10 minutes then add the beef, bay and parsley.

Let the beef brown on all sides, you’ll need to stir the mixture around slightly so the beef touches the bottom of the pot.

Cover the pot and let it slowly cook for 3 hours stirring every now and then to make sure it doesn’t stick.

After 3 hours remove the lid and add the white wine. Continue to simmer the ragu on a medium-low heat for another hour.

Once done taste and add more salt to taste then toss with cooked and drained pasta of choice.

https://embed.mediavine.com/videos/ai7bag4g9aspi1keeazu

Genovese Sauce or La Genovese Napolentana is an incredibly delicious sauce made with a ton of slow cooked onions, beef and white wine. Although this sauce takes time to simmer slowly into the most rich and lucious pasta sauce you’ll ever taste it doesn’t require much attension and is super simple to make!

Genovese Sauce

This iconic recipe from Naples involves slow cooking beef and onions to create a rich tasty sauce that can be served with pasta, as well as with potatoes.&nbsp;

Pasta with la Genovese ragu from Naples

320 g ziti

celery

carrots

bay leaves

parsley

tbsp extra virgin olive oil

(for

black pepper (to taste)

dry white wine

Parmigiano Reggiano ((2 ounces) grated for serving)

Begin by peeling the onions  and slicing them thinly.&nbsp;Wash and cut the carrots and celery into small pieces

Remove any fat from the meat and cut it into about 5-7 pieces

Heat the olive oil in a deep pan. Fry the carrots, celery and onions together for a couple of minutes, stirring continuously.

Add the meat, parsley, bay leaves and a teaspoon of salt. Mix together and cook for a couple of minutes until the meat starts to brown. (some people prefer to brown the meat first, I didn’t)

Cover the pot, lower the heat and cook for about 3 hours. You will need to check it and stir every now and again, but the onions should create enough liquid for the meat to cook in. If it seems dry add some beef stock or water.&nbsp;

After 3 hours, remove the bay leaves, add half the wine, salt and pepper to taste, stir and let simmer on a low heat uncovered for one hour. You may need to add more wine as the sauce reduces. Continue to stir often.&nbsp;

Once the meat is very soft you can remove it from the sauce and save it to serve later, apart from a small quantity which should be shredded (cut into very small pieces) and returned to the sauce. Alternatively shred all the meat and return it to the sauce. (this is what I did)&nbsp;

Put a pot of water on to boil for the pasta. Add salt once it starts to boil. Bring to the boil again.

If you are using long ziti or zitoni, break the pasta in half or 3 pieces before adding it to the water. Cook the pasta al dente according to the instructions on the packet.

When the pasta is cooked, save a cup of the cooking water and drain. If your sauce seems dry, add some of the pasta cooking water and stir. Add the pasta to the sauce and mix well or in the case of long pieces of pasta it may be easier to cover it with sauce once you have plated it.

Serve immediately with chopped parsley and grated Parmigiano cheese.

This recipe looks fantastic! Can't wait to get my hands in all ingredients and try it in my kitchen!

I cannot tell you how much i like ziti pasta. This recipe looks absolutely delish and I am definitely going to make it.

I LOVE reading history-related stuff to recipes. 15th century?! I find that fascinating. I'm glad you posted this recipe so that those of us from outside of Campania can have a try. :)

This dish looks SO deliciously good. I wish I could eat that right now!

Onions, beef, and pasta sound like the perfect combination to me! What a delicious combination of flavors!

This sounds so delicious and Can’t wait to try it!

This is such an interesting cuisine and dish. I'm sure it's delicious with full of flavors.

I am from Piemonte and I had never heard of this pasta before! To me, "genovese" is pesto-related. So interesting to get to learn about this recipe through your post!

Rich delicious dish that is simple to make. Will absolutely make again. Delicious.

So delicious! We will be making this again &amp; again. I love the simplicity and flavor. So Good!

Thanks. Your recipe looks delicious. The meat is cooked to perfection, soft and tender and juicy. Mouth melting and yum.

This sounds amazing! I always learn something when I come to your site too :) thank you for educating us I love learning new things especially about food!

Nice recipe, looks tasty, thanks for sharing this recipe.

Seems So Yummy and Interesting !! Wanna try

Tasted Ragu in Tuscany and I love it. I love Pasta too and this is like a double whammy

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Top 2 genovese ragu recipes from across the web

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