1.0Delicious Recipeshttps://www.gzrecipes.com/enpattyeisuoipiattihttps://www.gzrecipes.com/en/author/pattyeisuoipiatti/rich600338<blockquote class="wp-embedded-content" data-secret="NnOerFZf6q"><a href="https://www.gzrecipes.com/en/pattyeisuoipiatti/genovese-sauce/">Genovese Sauce</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/pattyeisuoipiatti/genovese-sauce/embed/#?secret=NnOerFZf6q" width="600" height="338" title="“Genovese Sauce” — Delicious Recipes" data-secret="NnOerFZf6q" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/featured-1.jpg500300Genovese 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.