The Pasta alla Genovese, is a first course of the Neapolitan tradition, made with onions and beef.
The tradition suggests that this sauce should be accompanied by Ziti pasta, but alas, living in Tuscany, it’s not always available to me, so I make do as I can and, as you can see from today’s photos, I use penne rigate. The flavor, however, does not change, and the palate can still celebrate with a respectable sauce.
To prepare a good Genovese sauce, you must choose the right onions and the type of meat suitable for long cooking.
The onion to use is the copper one, while for the meat, eye of round or rump is suitable.
Every Neapolitan family has its own recipe, but we all agree on one thing: the sauce must be brownish, and the meat must melt in your mouth.
Do not be fooled by its name; the Genoese have little to do with the authorship of this recipe. The reason why this sauce was given the name remains a mystery, and the scenarios are still open.
One thing is certain, the Genovese was already mentioned in the 14th century, as some writings testify.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.8 lbs Beef Rump
- 1.1 lbs Golden Onions
- 2 Carrots
- 1 tbsp Tomato Paste
- To taste Salt
- To taste Pepper
- 1 glass Milk
- Water
- To taste Pecorino Cheese
Preparation
Preparation:
Peel the onions and slice them thinly;
Clean the carrots and cut them into small cubes;
In a pot, lightly sauté the onion, and after a minute, add the milk;
Let it cook for a few minutes, then add the carrot and beef cubes. Mix well;
Add the tomato paste and stir;
Cover the meat with the onions with a bit of water, salt, and pepper and let it cook over low heat for at least 3 hours. Put the lid on the pot. Stir occasionally;
After the required time, prick the meat with a fork, if it is soft, set it aside and let the sauce dry a little until the pasta is cooked separately;
Once the pasta is cooked, dress it with Genovese sauce and sprinkle with Pecorino;
For those who like it, the meat can be served directly on the pasta.
Tip:
If you want a lighter onion flavor, at my house we use a trick, as you could read from the recipe, which is milk. This makes the onion more delicate and the meat softer. If you don’t prefer it, you can substitute it with wine.
