{"id":5125,"date":"2020-11-23T01:48:44","date_gmt":"2020-11-23T00:48:44","guid":{"rendered":"https:\/\/www.amalficoasttour.it\/?p=5125"},"modified":"2024-01-05T14:14:38","modified_gmt":"2024-01-05T13:14:38","slug":"genovese-sauce-and-pasta-alla-genovese","status":"publish","type":"post","link":"https:\/\/www.amalficoasttour.it\/en\/genovese-sauce-and-pasta-alla-genovese\/","title":{"rendered":"Genovese sauce – Pasta alla Genovese"},"content":{"rendered":"\n

Genovese sauce<\/h3>\n\n\n\n

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

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.<\/p>\n\n\n\n

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

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Pasta alla Genovese<\/h3>\n\n\n\n

Once you have your Genovese sauce ready, the best way to enjoy it is with pasta.<\/p>\n\n\n\n

Pasta alla Genovese is “Her majesty The Queen” as I call it.<\/p>\n\n\n\n

\"Genovese
Pasta alla Genovese<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

If you use a good pasta the result will be much more tasty!<\/p>\n\n\n\n

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

It is important to use large cylindrical shape because you want your sauce to be held in it.<\/p>\n\n\n\n

Let’s find out how to make an excellent Genovese sauce and a delicious Pasta alla Genovese.<\/p>\n\n\n\n

The recipe<\/h3>\n\n\n\n
\n
\"ingredients\"
Pasta from Gragnano (Italy), onions and meat<\/figcaption><\/figure>\n\n\n\n
\"Genovese
Meat ready to be cooked<\/figcaption><\/figure>\n\n\n\n
\"onion
Onions, Carrots and Celery<\/figcaption><\/figure>\n<\/div><\/div>\n\n\n\n

Difficulty level: easy<\/p>\n\n\n\n

Cooking time: long (from 6 to 12 hours …and more)<\/p>\n\n\n\n

Ingredients (4 people):<\/p>\n\n\n\n