Genovese is one of the specialties of the Campania region, a dish based on a lot of onions, carrots, celery, and pork and beef meat, with a rather long cooking time. The name of this dish has nothing to do with the city of Genoa, but it is said to derive from the Aragonese period, when Genoese sailors during their stop in the port of Naples prepared this dish made with meat and onion. However, it is one of those preparations that not everyone can appreciate right away due to the intense smell of onions. The only inconvenience of this recipe is precisely in cleaning and slicing the onions, you might cry a bit, but thinking of the final outcome makes the effort worthwhile. Here’s this fantastic recipe for you.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Slow cooking
- Cuisine: Italian
Ingredients
- 2.2 lbs onions
- 7 oz beef (muscle)
- 7 oz beef (blade)
- 7 oz pork (neck)
- 2/3 cup white or red wine
- 1.76 oz carrots
- 1.76 oz celery
- 1 leaf bay leaf
- 6 cherry tomatoes
- salt
- pepper
- oil
Tools
- Pan
Method
Start by chopping the carrots and celery into small pieces. In a pan, heat the oil and add the vegetables and bay leaf. Sauté for a few minutes over high heat.
Then add the meat cut into pieces and let it brown.
When the meat is well browned, after about 10 minutes, deglaze with the wine little by little, keeping the heat high, so it evaporates more quickly.
Then add the cherry tomatoes.
Lower the heat, cover, and let it cook for about an hour, stirring often.
Meanwhile, slice the onions.
After about an hour, add the onion, salt, and pepper.
Cover and continue to cook over low heat for 1 and 1/2 hours, stirring occasionally.
Do not add water because the onions will release their water after 20/30 minutes.
The onion after 30 minutes.
After about 1 hour.
The Genovese is ready!!
Cook the pasta, tradition suggests ziti pasta, but I found the sedani rigati format, and mezzane, penne, etc. are also fine. Drain the pasta and add it to the sauce.
Mix and sprinkle with grated Parmesan and serve.
Ready to be enjoyed!!
Tip
If you want, you can add 50 g of diced prosciutto, salami, or bacon to the sauté. To save time, you can prepare it in advance and store it in the refrigerator covered for a couple of days.
