Pasta Alla Genovese

Name: Pasta Alla Genovese
Total time: 3 h 30 min
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 4 1/4 pounds red onions; 1/3 cup extra-virgin olive oil; 2 carrots, peeled and roughly chopped; 1 celery rib, trimmed and roughly chopped; 1/4 pound bacon or pancetta, chopped; 2 1/4 pounds beef chuck, cut into 2-inch cubes; Salt and freshly ground black pepper; 1/4 cup dry white wine, plus more if desired; 1 pound dried pasta, like ziti, tortiglioni or rigatoni; Finely grated Parmesan cheese

By Mark Bittman

Updated June 1, 2023

Pasta Alla Genovese — Michael Kraus for The New York Times

Total Time: 3½ hours
Rating: 5(1,690)
Comments: Read comments

To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it’s little more than onions (lots of them) and beef, simmered until both fall apart.

Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.

Featured in: A Family Affair

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Ingredients

Yield:6 to 8 servings

4¼pounds red onions
⅓cup extra-virgin olive oil
2carrots, peeled and roughly chopped
1celery rib, trimmed and roughly chopped
¼pound bacon or pancetta, chopped
2¼pounds beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper
¼cup dry white wine, plus more if desired
1pound dried pasta, like ziti, tortiglioni or rigatoni
Finely grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
Step 2
Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1½ teaspoons salt and ¾ teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
Step 3
Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
Step 4
Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

Ratings

5 out of 5

1,690 user ratings

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Comments

von7 years ago

This recipe doesnt include white wine.... please add it when boiling the meat. And the cuts of beef matter. You should use the rump like in pot roast. I live in naples italy and my italy mom cooks this once a week for me. Ih and if you are gonna boil the onions, do it in wine. It makes all the difference. They should almost be a paste when done. I tried posting before but it didnt post.

Andria7 years ago

I slice my onions and layer them with salt cover them in water and put a plate over them with something heavy on the plate to keep weight on them pressing them down. I let them sit for about 30 minutes and then rinse them thoroughly before I start the recipe. The salt breaks down the onion some and help to absorb the water. My mother in law taught me how to make this dish over 35 years ago. My husband and his family moved here from Naples when he was 8 years old. It's a family favorite. ♡

Peter7 years ago

It was fantastic - rich, glossy, almost creamy. Rereading the recipe makes my mouth water. On the topic of the onions - I completely cheated - I sliced and layered them in a pyrex, added a little water, covered them with wet paper towels and steamed them a bit in the microwave. Takes the slime factor out of the equation.

Gina Corsun8 months ago

My husband and I had this dish in Naples two weeks ago. Delicious. Decided to try it at home. Love this recipe. I did not boil the onions. No need to—they cooked down nicely by themselves. I’m sure I’ve committed some sacrilege in my preparation, however. I omitted the carrots—neither my husband nor I likes them. Instead of celery, I used dried celery flakes. Worst of all, for purists out there, I added a wee pinch of cayenne pepper. Tailored to our personal tastes.

drew b9 months ago

Instead of boiling the onions I just added the whole heap to my le creuset and they cooked just fine. I did take them out and then followed on step 2, adding them on top of the beef. It’s a great recipe. Very rich. Pair with the white wine you use.

Lisa1 year ago

Made this today. Smells heavenly and tastes great, but everything—red onions (did not boil first; simply sliced thin and added to the pot), chuck roast in 2 inch pieces, carrots, and celery—all are still as identifiable as when they went in even after 16 hours in a 250 oven. Will pre-boil yellow onions next time and cut beef in 1 inch pieces.

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