Genovese sauce

Genovese sauce is a traditional onion-based pasta sauce from my region, Campania (southern Italy), that is one of my all time favorites.

The name may let you think that is related to the city of Genova (Genoa), located in northern Italy (it’s the main city of Liguria region), but Genovese sauce is a Neapolitan principal pasta sauce.

It is very popular in Campania, usually cooked on sundays as it requires a long cooking time (at least 6 hours).

The main ingredients are onions and meat (veal and/or beef) to which are added only a few more ingredients like carrots, celery, black pepper and a glass of white wine.

Believe me: you cannot guess it’s fantastic flavor if you don’t try it… and once you try Genovese sauce it will become one of your favorites, I’m sure about it.

Pasta alla Genovese

Once you have your Genovese sauce ready, the best way to enjoy it is with pasta.

Pasta alla Genovese is “Her majesty The Queen” as I call it.

Make sure you buy high quality italian pasta. I would suggest pasta from Gragnano but if you are not able to find it you can opt for any italian brand.

The most important thing is: it has to be “trafilata al bronzo” that means it was extruded through bronze dies, as it has micro lesions on its surface giving it a rough, porous texture which helps it absorb sauce perfectly.

If you use a good pasta the result will be much more tasty!

What shape of pasta should you use? I prefer “candele”, but you can use any large, cylindrical pasta like ziti, tortiglioni, rigatoni, paccheri.

It is important to use large cylindrical shape because you want your sauce to be held in it.

Let’s find out how to make an excellent Genovese sauce and a delicious Pasta alla Genovese.

The recipe

Difficulty level: easy

Cooking time: long (from 6 to 12 hours …and more)

Ingredients (4 people):

• Golden onions: 2 Kilograms
• Veal and/or Beef: 1 Kilograms
• Carrot: 100 grams
• Celery: 60 grams
• Extra Virgin Olive Oil
• White wine: one glass (125ml)
• Black pepper: some grains
• Salt

Preparation

Mince carrots, celery and onions.

Make a soffritto using Extra Virgin Olive Oil, carrots, celery and a small quantity of onions, then add meat and wine.

Once the wine has evaporated, add all the onions, salt and pepper and let it cook covered (low flame) for at least 6 hours stirring every 20/30 minutes.

The longer it cooks, the better it tastes. After 5 hours you can remove the lid if the sauce is too liquid… it has to be thick (but not too much).

That’s it! Once your sauce is ready you can remove the meat (use it as a second course) with part of the sauce.

Use the rest for your pasta.

Cook your pasta “al dente” then add it to the sauce and stir gently.

When plating, add some Parmigiano Reggiano cheese (I love it) and… Buon appetito!

If you like this recipe, please share it.

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