Pasta alla Genovese: A Neapolitan Recipe with a Misleading Name
A savory sauce for pasta, rich with meat and onions! This is a traditional Neapolitan recipe and is frequently served with ziti or another tube pasta.
Ingredients
- 1 lb beef a cut like chuck roast or pot roast would work well
- 1 lb onions thinly sliced
- 2.6 oz Neapolitan salami
- ½ rib celery finely chopped
- ½ carrot finely chopped
- 2 cherry tomatoes
- ¼ cup white wine
- ¼ cup olive oil extra virgin
- 3 ½ tbsp butter unsalted
- ½ cup Parmigiano Reggiano grated
- ½ cup Pecorino Romano grated
- 1 pinch fine salt or to taste
- 2 ½ cups tube pasta preferably ziti or mezzani
Instructions
- In a large pot, combine the beef, oil, butter, sliced onions, diced salami, chopped celery and carrot, and halved cherry tomatoes. Add one cup of water, cover the pot, and cook on low heat, stirring occasionally.
- After about two hours, when the water has reduced and all the ingredients are cooked, remove the beef and increase the heat. Brown the sauce, stirring with a wooden spoon to prevent it from sticking to the bottom of the pot. Add the wine in stages, allowing it to evaporate each time.
- Once you have a glossy, dark sauce, return the beef to the pot, add a half cup of water.Check the seasoning and let everything simmer on low heat for about ten minutes.
- Meanwhile, cook the tube pasta to al dente. Drain the pasta and toss it in the sauce, reserving some of the sauce for the beef.
- Serve the pasta with a sprinkle of both grated cheeses. Buon appetito!
Notes
Variations!
Some variations of this recipe also include prosciutto or a piece of pork muscle known as "gallinella."
Tried this recipe?Let us know how it was!