Pasta alla genovese

Name: Pasta alla genovese
Prep time: 30 min
Cook time: 250 min
Total time: 280 min
Yield: 0
Ingredients: Ziti pasta 0.75 lb; Beef (blade/eye round/silverside) 1 lb; Yellow onions 2 lbs; Celery 2 oz; Carrots 2 oz; Parsley 1 sprig; Bay leaves 1 leaf; White wine &frac23; cup; Extra virgin olive oil to taste; Fine salt to taste

it es br de fr

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 4 h 10 min
Makes: pieces
Cost: Low

PRESENTATION

Golden color and soft texture make Pasta alla Genovese stand out as a classic family favorite, especially for anyone who loves Italian beef ragu and rich, creamy onion flavors. Families often reach for this dish when they want something a little extra on the table—a comforting Neapolitan meal that looks really nice with its hearty sauce coating each piece of ziti pasta. The aroma alone signals a good night ahead, with slow-cooked onion sauce giving each bite that sweet and melt-in-your-mouth quality Neapolitan recipes are celebrated for. As far as Naples traditional dishes go, this one always brings smiles because it combines familiar flavors in a way that feels both special and welcome. Days with cool weather or those need-some-comfort evenings... this is the pasta that makes everyone want a second helping. You’ll see just how much families appreciate that deep, great taste and how the beef adds a bit of HOME to the table—kids and adults hover nearby when this dish comes around, honestly.

Busy families consider this Neapolitan recipe a dependable choice, since it’s cozy, satisfying, and easy to fit into every regular meal rotation. Traditional Italian pasta recipes don’t always offer this much versatility: swap in ingredients from your usual braised beef recipes, top with pecorino or cracked black pepper—even a little green on top (great with garlic greens or a fresh salad). Works fine as a main for Sunday dinners, holiday feasts, or whenever gatherings call for something really DELICIOUS. Italian beef ragu and hearty onions give so much flavor and are a nice change-up from red sauces most families have on repeat. Home cooks find this dish gives reliable family-pleasing results—every time. Big bonus: pairs up perfectly with sides for a full dinner that just FEELS like you put in extra care, without all the stress. This is comfort food the way Naples made it famous, coming to your table ready to fill everyone up. After one try, Pasta alla Genovese pretty much earns its spot on the keep-making list for regular folks who love good, reliable food.

How to prepare Pasta alla genovese

To make pasta alla genovese, start by peeling and thinly slicing the onion 1. Peel and finely chop the carrots 2. Finely chop the celery too 3, leave the tuft to one side.

Tie the celery tuft, parsley and laurel leave together with cooking twine for a bouquet garni 4. Lastly, prepare the meat by removing any excess fat 5 and cutting it into 5 pieces 6.

Add a generous amount of oil to a large saucepan, followed by the onions 7, the celery and the carrot 8. Leave to flavor on a low flame for a few minutes, then add the meat 9.

Add the bouquet garni 10 and a pinch of salt, stir and leave to flavor for a few minutes. Lower the flame, cover with the lid and cook for around 3 hours 11. There is no need to add water or squash because the onions will release enough liquid into the cooking sauce so that it does not dry out. However, it is important to check and occasionally stir it. Remove the bouquet garni once the 3 hours are up 12.

Now add part of the wine and simmer on a high flame 13. Stir and continue to cook for another hour without the lid, gradually add the remaining wine as the sauce thickens 14. Once the cooking time is up, cook the ziti in boiling salted water 15.

Drain the pasta when firm to the bite and place it back in the saucepan 16. Stir well to amalgamate the sauce 20, then serve your pasta alla genovese, sprinkled with some pepper and grated Parmigiano if you wish 18!

Storage

Genovese sauce can be stored in the refrigerator for a couple of days, in a sealed container.

It can be frozen if you prefer.

Tips

A few tomatoes or a little tomato paste is added in some versions. Water is added in other versions, for even creamier onions. Some add lard, butter or pork, for an even richer genovese.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta alla genovese

PRESENTATION

How to prepare Pasta alla genovese

Storage

Tips

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