ZITI ALLA GENOVESE, a typical Neapolitan dish made with meat and onions and broken ziti, the typical pasta for this really tasty and creamy dish.
The secret of the Neapolitan ziti alla Genovese lies in the slow cooking of the onions, which become creamy and blend perfectly with the pasta. The dish is then completed with the addition of meat, preferably veal or beef and pork. The result is a first course rich in flavor and aroma.
The onions are sliced thinly and then sautéed over low heat with the meat until they become soft and translucent. In this way you obtain a tasty and creamy sauce, perfect for dressing the pasta.
To prepare ziti alla Genovese according to the original Neapolitan recipe, it is important to use the right ingredients and follow the correct quantities. In particular, it is recommended to use quality meat and to choose sweet onions, such as those from Montoro or Tropea onions. Also, it is essential to cook the pasta al dente so it absorbs the sauce well and keeps the right texture.
Follow me in the kitchen today, we are making ziti alla Genovese.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 1 Hour 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 lb 10 oz ramata onions (from Montoro)
- 6 lb 10 oz beef
- 5 oz pork ribs
- 1 carrot (optional)
- 1 stalk celery
- 4 1/4 cups white wine
- 1 cup (≈8.5 fl oz) extra virgin olive oil
- 2.2 lb ziti (or 2.6 lb depending on your usual habits)
Steps
Slice the onions thinly — Tropea onions also work well — and chop the carrot and celery.
Put everything in a large pot with the oil and let it cook over low heat for 2–3 hours.
Brown all the meat for about half an hour with the oil and the wine, then add it to the onions and continue cooking for another 3 hours. You can add a little tomato paste or some cherry tomatoes if you prefer.
The onion should break down and become creamy. You can add a bit of milk to make it easier to digest, but if it cooks for many hours this usually isn’t necessary.
When the meat is cooked, cook the pasta: break the ziti, then drain and toss with the meat. Sprinkle with pecorino or Parmesan and serve.
Enjoy your meal
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Ziti alla Genovese – original Neapolitan recipe
A first course of pasta dressed with a delicious onion and beef sauce. Make it for a traditional and tasty lunch.
Ziti alla Genovese – original Neapolitan recipe
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FAQ (Questions and Answers) Ziti alla Genovese – original Neapolitan recipe
What are the main ingredients of ziti alla Genovese?
The main ingredients are pasta, beef and pork, Montoro onions, black pepper, and grated Parmigiano Reggiano.
How should the pasta be cooked for ziti alla Genovese?
Cook the pasta in plenty of salted water, following the package instructions. It is recommended to cook it al dente so it absorbs the sauce well.
Can I use other meats for the ziti?
Beef is the meat traditionally used.
How long does it take to prepare this dish?
Preparation takes about an hour and a half.
Can I prepare ziti alla Genovese in advance?
Yes, it is possible to prepare and cook the onions in advance and then add the meat and continue cooking later.
