Neapolitan Genovese Pasta is one of those main courses I didn’t know about and that I prepared for the first time thanks to a Neapolitan colleague of my husband, who fell in love with it as soon as he heard about it from my husband.
In fact, Neapolitan Genovese ragù can be made in two ways, one using the indicated meat cut into rather small pieces and cooked for at least 4-5 hours until the meat falls apart a bit during cooking, or in the version I present to you here.
In the first version, you might need a little more wine during cooking, as the sauce could dry out, and then it will be consumed both as a main dish and as a pasta sauce.
In the second version, in my opinion more practical, it might not also be consumed as a main dish, but it is much more practical for dressing pasta.
I used linguine, but in fact, it is more popular to use short pasta, maybe next time I’ll prepare this dish with short pasta to see the difference.
If you make any of my recipes, send me the photos, and I’ll publish them on my page in your name.
About 840 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Low heat
- Cuisine: Regional Italian
- Region: Campania
Ingredients to make Neapolitan Genovese Pasta
- 17.6 oz (eye of round, silverside or top round)
- 2.2 lbs onions
- 2 medium carrots
- 1 1/2 stalk of celery
- to taste salt
- to taste pepper
- 1 1/2 glass of white wine
- 2.1 fl oz extra virgin olive oil
- 13.4 oz pasta
- 2.8 oz Parmesan cheese
Preparation of Neapolitan Genovese Pasta
First, we prepare the Genovese ragù and place the extra virgin olive oil in a high-sided non-stick pot with the chopped carrots (peeled, of course), the washed and chopped celery, and the onions finely sliced with a mandoline. Cook over medium heat, stirring occasionally to soften everything for a few minutes.
Once the soffritto is prepared, add the meat, stirring well, and let it cook. After a while, add the wine, adjust with salt and pepper, and let it cook over medium-low heat for about 3-4 hours.
If the sauce dries out too much, add more wine during cooking.
When the ragù is almost ready, start boiling salted water for the pasta and at the right moment, cook the pasta until it’s quite al dente.
Once the pasta is cooked, drain it and add it to the sauce, mixing to complete cooking for about a couple of minutes.
