The Neapolitan Genovese pasta, called in Naples simply “genovese di carne”, is one of those pasta dishes that smell of Sunday and home cooking. Prepared with the traditional Neapolitan white ragù made of onions and meat, Genovese pasta is a slow and patient recipe, capable of turning a few ingredients into a creamy and enveloping sauce, perfect for dressing pasta. A recipe that is part of the colorful Neapolitan cuisine like the typical Casatiello, the traditional Pastiera, not to forget the Sfogliatella riccia and the Sfogliatella frolla or even the famous Pasta e patate con provola — and much, much more! A first course from Neapolitan history that, like ragù alla bolognese, meat sauce or Sicilian ragù, speaks of time devoted to family and the pleasure of gathering around the table. To prepare this typical Neapolitan first course, I used my Neapolitan Genovese (Neapolitan white ragù), slowly cooked until soft and fragrant, ideal for dressing ziti, candele or other pasta shapes able to hold the sauce.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Hours
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Neapolitan Genovese with meat
- 1.1 lbs pasta (ziti, broken candele (candele spezzate), etc…)
- 2.6 lbs beef
- 2.2 lbs white onions
- 2 stalks celery
- 2 carrots
- to taste extra virgin olive oil
- to taste salt
- 1 glass white wine
- 2 leaves bay leaves
Tools
- Pot
Steps to make Neapolitan Genovese pasta
To prepare Neapolitan Genovese pasta with meat, finely chop the celery and carrot and thinly slice the onions. This will be the aromatic base of the meat Genovese, which during slow cooking will melt into a creamy, fragrant sauce.
In a large casserole, sauté the celery and carrot with a drizzle of extra virgin olive oil, then add the sliced onions and let them wilt gently over low heat.
Add the pieces of meat to the onion soffritto and let them brown well, stirring occasionally to seal them on all sides.
Add a bouquet of celery leaves, bay leaves and parsley tied together (you will remove it at the end of cooking) and season with salt. Cover and let cook over very low heat: the Genovese must simmer slowly for several hours.
During cooking it will not be necessary to add water: both the meat and the onions will naturally release their liquids. After about 3 and a half hours the meat will be tender and, when stirred, will tend to fall apart easily. At this point remove the lid and pour in the white wine, letting it evaporate over a high flame.
Continue cooking, letting the sauce reduce, stirring from time to time to prevent the meat from sticking to the bottom. When you have obtained a thick, full-bodied sauce, the meat Genovese, just like in grandma’s recipe, will be ready to dress the pasta, particularly the traditional ziti or broken candele, preferably from Gragnano.
Cook the pasta in plenty of salted water and drain it al dente,
Toss the pasta with the hot meat Genovese, mixing well so it absorbs all the sauce.
Serve the ziti with the Genovese hot, topping with the shredded meat and, if desired, a sprinkle of cheese.
Storage notes and tips
The meat Genovese is one of those sauces that improves with time. If prepared in advance, in fact, it will be even more flavorful and enveloping the next day. You can store it in the refrigerator for 2-3 days in a tightly closed container or freeze it in portions so you always have it ready when needed.
For perfect results it is essential to respect the cooking times: the Genovese must cook slowly, over very low heat, without adding water. It will be the meat and the onions that naturally release their liquids, transforming into a creamy and full-bodied sauce.
Traditionally this sauce is used to dress ziti or candele, pasta shapes able to hold the sauce well, but you can also choose other types of short ridged pasta. If you like, finish the dish with a sprinkle of grated Parmesan or Pecorino.
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FAQ (Questions and Answers)
How long must the Neapolitan Genovese sauce cook to dress the pasta?The meat Genovese must cook slowly for at least 3-4 hours over very low heat. Only with a long and patient cooking will the onions completely melt, creating the typical creamy and enveloping sauce.
Should water be added during the cooking of Neapolitan Genovese?
No, it is not necessary to add water during the cooking of Neapolitan Genovese. Both the meat and the onions will naturally release their liquids, allowing the sauce to cook slowly without drying out.
What is the best pasta to pair with meat Genovese?
Traditionally Neapolitan Genovese pasta is served with ziti or candele, pasta shapes able to hold the dense and full-bodied sauce of the Neapolitan white ragù. Alternatively you can also use other types of short ridged pasta.
Is Neapolitan Genovese pasta a ragù without tomato?
Yes, Neapolitan Genovese pasta is a white ragù without tomato, prepared with meat, onions and a long, prolonged cooking. For this reason it is also called Neapolitan white ragù and is perfect for dressing pasta, particularly ziti or candele.
