If you’re visiting Naples, Italy, you will find a classic Neapolitan recipe on many restaurant menus called Pasta Genovese.
This is classic Neapolitan cuisine. The traditional recipe is made with beef, but some Italian Americans make a sausage version.
Almost impossible to find either version on a USA restaurant menu.
My mom made a version with pieces of sausage and lots of onions.
I have adapted the dish to using ground sausage, celery, onion, and carrots, white wine, and beef broth.
I have seen a version made in New York City that adds a touch of cream.
It’s a great Fall dish even though it is still hot in North Carolina!
Recipe:
Saute 2 cups of diced onions, 1/2 cup of diced celery, and 1/2 cup of diced carrots in oil.
Add 1 pound of ground sweet Italian sausage to the pot.
Fully cook and brown the sausage and continue to soften vegetables.
When the sausage is browned and vegetables are soft, add some white wine to intensify flavor.
The wine is optional.
Add quart of beef broth to the mixture. Bring to a boil and then simmer the sauce.
While simmering, add a handful of grated Italian cheese and mix in.
While the Genovese sauce is simmering, boil the 1 pound of pasta.
The traditional shape is ziti, but you can use what you prefer,
This next step is optional, but I prefer it. Use an immersion blender to make the sauce creamier and the sausage more refined.
Add a little pasta water if desired to thin out the sauce or make it silkier.
Add the pasta to the sauce.
Mix it all together and top with parsley and grated cheese.
Pasta alla Genovese is a traditional Italian dish, particularly popular in Naples, featuring a slow-cooked meat sauce made primarily of onions and beef.
It’s not to be confused with pesto alla Genovese from Genoa. This hearty dish is all about tender meat, sweet caramelized onions, and a rich, savory sauce served over pasta. Below is the classic recipe, along with variations and tips to enhance it.
Basic Pasta alla Genovese Recipe
Ingredients:
Meat Sauce:
1 ½ lbs (700 g) beef chuck or brisket, cut into large chunks
2-3 tbsp olive oil
6 large yellow onions, thinly sliced
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 garlic clove, minced
1 cup dry white wine
1-2 cups beef or vegetable broth (as needed)
Salt and pepper to taste
1 bay leaf
Fresh parsley (for garnish)
Pasta:
1 lb (450 g) ziti, paccheri, or rigatoni (any large tubular pasta works well)
Instructions:
Sauté the aromatics:
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the onions, carrots, celery, and garlic. Sauté until the onions are softened and begin to turn golden, about 10-15 minutes.
Brown the meat:
Push the vegetables to the side of the pot and add the beef chunks. Brown the meat on all sides for about 8-10 minutes, seasoning with salt and pepper.
Deglaze and slow-cook:
Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce for a few minutes.
Add the bay leaf and enough broth to cover the meat and onions.
Cover the pot and simmer on low heat for 2.5 to 3 hours, stirring occasionally. The meat should become very tender, and the onions should melt into a rich, savory sauce.
Shred the meat:
Once the meat is tender, remove it from the pot, shred or chop it finely, and return it to the sauce. Adjust the seasoning with more salt and pepper if needed.
Cook the pasta:
Cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving some of the pasta water.
Combine and serve:
Toss the pasta with the Genovese sauce, adding a little reserved pasta water if the sauce is too thick.
Garnish with fresh parsley and serve immediately.
Variations:
Veal Genovese:
Use veal instead of beef for a lighter, more delicate flavor. This is a popular variation in some regions of Italy and makes the dish even more tender.
Pork Genovese:
Swap the beef for pork shoulder or pork ribs. Pork adds a rich, slightly sweet flavor that complements the onions well.
Genovese with Tomatoes:
For a tomato variation, add a can of crushed tomatoes after deglazing with the wine. This adds acidity and a deeper color to the sauce.
Vegetarian Genovese:
Replace the meat with hearty vegetables like mushrooms or eggplant. The onions will still give the dish plenty of flavor, and the mushrooms will add a rich, umami note.
Herb-Infused Genovese:
Add fresh herbs like rosemary or thyme during cooking for a more aromatic sauce. Remove them before serving to keep the texture smooth.
Spicy Genovese:
For a kick of heat, add red pepper flakes or a chopped chili pepper when sautéing the vegetables.
Creamy Genovese:
For a creamier version, stir in a splash of cream or milk at the end of cooking. This adds richness and balances the sweetness of the onions.
Pasta Varieties:
While traditional Genovese is served with ziti or paccheri, you can use other pasta shapes like penne, fusilli, or pappardelle.
Fresh pasta can also be used for a more delicate texture.
Tips for Perfect Pasta alla Genovese:
Be Patient with the Onions:
The key to a great Genovese is slowly caramelizing the onions. Don’t rush this step. The onions should become soft and sweet, breaking down to form the base of the sauce.
Choose the Right Meat:
Tougher cuts like beef chuck, brisket, or even oxtail work best because they benefit from the long cooking time. These cuts become tender and flavorful as they simmer.
Low and Slow Cooking:
Genovese is all about slow cooking. Keep the heat low to allow the flavors to meld and the meat to tenderize without drying out.
Deglaze for Extra Flavor:
When you add the wine, make sure to scrape the browned bits from the bottom of the pot. These add depth and complexity to the sauce.
Adjust Thickness with Broth:
If the sauce becomes too thick as it simmers, add more broth or water to keep it at the right consistency. You want it thick but pourable.
Make Ahead:
Genovese is even better the next day as the flavors have more time to meld. Make it ahead of time and reheat gently when ready to serve.
Finish in the Oven:
For a more traditional approach, after simmering on the stove, transfer the pot to a 300°F (150°C) oven and let it cook slowly for the final hour. This method helps to develop even deeper flavors.
Balance the Sweetness:
If the onions make the sauce too sweet for your liking, balance it with a splash of vinegar or lemon juice before serving.
Leftover Magic:
Leftover Genovese sauce can be used to make a delicious sandwich filling or even tossed with risotto for a rich, savory dish.
With these variations and tips, you can make Pasta alla Genovese suit your personal tastes or experiment with new twists on this classic comfort dish.