Genoese
Presentation
Genovese is an authentic Neapolitan ragù, famous for its slow preparation and intense flavour. Made with plenty of onions slow-cooked with beef, it creates a rich, creamy sauce. Served with pasta such as ziti or rigatoni, it is a dish that embodies the tradition and passion of Neapolitan cuisine. Despite the name, it is not linked to Genoa but is a masterpiece of Naples. Perfect for those who want to savor the essence of authentic Italian cuisine, every bite is a celebration of Neapolitan culture and culinary dedication.
Ingredients:
- 2kg of copper or golden onions
- 1kg of beef
- 3 bay leaves
- 100ml of white wine
- 20g of salt
- olive oil to taste
- pepper to taste
Preparation:
1 , cut all the onions in half and then into slices. 2 Then cut the meat into small pieces. In a large pot, add the olive oil to cover the bottom and 3 brown the meat over high heat.
4 In the meantime, let the white wine evaporate a little at a time; 5 then add all the onion, 6 15 grams of salt, the bay leaves, cover with the lid and cook for at least 3 hours with the heat at minimum.
7 After 3 hours, begin to shred the meat, breaking it up with a spoon and mix vigorously to even out the meat and onions. Leave to cook uncovered to allow the ragù to lose excess liquid. 8 Finally add the pepper and add salt if necessary. Now you can enjoy your pasta with Genoese. 9 Place a generous dose of Genovese in an earthenware pot or pan, drain the pasta halfway through cooking and finish cooking it together with the ragù, adding some pasta cooking water from time to time if necessary.
Advise
- It is advisable to choose cuts of meat that are not too lean, furthermore if you want you can add pork for about a quarter of the weight
- There are many different versions of this recipe, here I tried to make one that is as basic as possible by inserting the ingredients that simply cannot be missing.
- Before adding the onions, let the wine evaporate a little at a time.
- The traditional pasta to use with Genovese is ziti or rigatoni, but it is excellent with any type of pasta, for example I had fettuccine at home.
- If you want to enrich it further you can add a sprinkling of grated parmesan to the dish.
- You can put the leftovers in jars as I did in the meat sauce recipe and keep in the fridge for a few weeks.
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