Genovese Sauce, it’s written tócco and pronounced tuccu. This is the sauce that the Genoese use to dress ravioli and fresh pasta. The cut of meat used is the blade roast, suitable for long cooking. Yes, because the tócco must cook for at least three hours in a possibly earthenware pot, and the meat, whether or not used for the filling of ravioli, must become so tender that it melts. As for the peeled tomatoes, I used them, but the traditional recipe called for the use of tomato paste. And the carrot, yes or no? Let’s say it shouldn’t be there, but it’s optional. Alternatively, you can make the mushroom sauce “tócco de fonzi,” but we’ll talk about this in another recipe.
Other recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Slow cooking, Stovetop
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
Ingredients
- 1.1 lbs beef (blade roast (shoulder))
- 1 shallot
- 1 stalk celery
- 3 leaves bay
- 1 sprig rosemary (tied with string)
- 2 oz butter
- 17.6 oz tomato sauce
- 2/3 cup red wine
- 1 tbsp flour
- 2 tbsp extra virgin olive oil
- 1 tsp fine salt
- 4 cups beef broth
- 1 clove (if desired)
- 1 pinch nutmeg (if desired)
Tools
- Kitchen Scale
- Chopper
- Earthenware Pot
Steps
Heat the broth and set aside. In a large earthenware pot that we will use to finish cooking the sauce, melt the butter and add the meat, browning it on all sides. Add the bay leaves, pour in the red wine and allow it to evaporate. Cut into rather large pieces (optional carrot), shallot, and celery, the rosemary tied with kitchen string, and sauté them in a pan with the oil (minus 2 tablespoons), being careful not to let them burn. As soon as they are wilted, add them to the meat.
In a small pan, toast the flour with 2 tablespoons of oil and pour it over the meat. Add the tomato sauce and hot broth. Lower the heat, salt, and let simmer until the meat tends to melt. Naturally, it will have to be stirred occasionally to prevent sticking. It will take 3 hours of slow cooking, after which it will have darkened and can be used to dress ravioli or fresh pasta.
Genovese Sauce Storage
If you do not use the meat tócco immediately, you can freeze it in small portions.
FAQ (Questions and Answers)
Is the carrot missing from the Genovese sauce soffritto ingredients?
No, carrot is not added to Genovese sauce
