Neapolitan Ragù alla Genovese is a sauce widely used in the Naples area, and my husband insisted he wanted to try it, so I couldn’t refuse him.
At work, my husband has a Neapolitan colleague who often enjoys pasta with this sauce at home, so under his guidance, I made the recipe.
In fact, Neapolitan Genovese ragù can be made in two ways: one using the specified meat cut into not too large chunks and cooking for at least 4-5 hours until the meat slightly falls apart during cooking, or in the version I present to you.
In the first version, you might need a bit more wine during cooking, as the sauce may dry out, and then it can be consumed both as a second course and as a pasta sauce.
In the second version, which I find more practical, it may not be consumed as a second course, but it’s much more practical for seasoning pasta.
You just need to try making this recipe and let me know!
If you make any of my recipes, send me the photos, and I will publish them on my page in your name.
Kcal 2570 approximately total
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Cooking methods: Slow Cooking
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: All seasons
Ingredients for Neapolitan Ragù alla Genovese
- 1.1 lbs beef (eye of round, topside, or bottom round)
- 2.2 lbs onions
- 2 medium carrots
- 1 1/2 stalk of celery
- to taste salt
- to taste pepper
- 1 1/2 glass white wine
- 1/4 cup extra virgin olive oil
Preparation of Neapolitan Ragù alla Genovese
In a non-stick pot with high edges, place the olive oil, the chopped carrots (peeled, of course), the washed and chopped celery, the onions finely sliced with a mandoline, and let everything cook over medium heat, stirring occasionally, to let it soften for a few minutes.
Once the sauté is ready, add the meat, mixing well, and let it cook. After a while, add the wine, season 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.
