Genovese pasta

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Genovese sauce is another Italian classic out of Naples. Lots of onions and chuck roast are cooked down for hours with a splash of wine and a soffritto. You wind up with a slightly sweet and rich onion sauce with fall apart beef. As it's name suggests Genovese sauce is traditionally served over a large cylindrical pasta such as Rigatoni alla Genovese.

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Pasta All’s Genovese, Genovese Recipes, Pasta Genovese Recipe, Neapolitan Ragu, Meaty Ragu, Genovese Sauce Recipe, Genovese Sauce, Genovese Pasta, Pasta Genovese

Genovese Sauce or La Genovese Napoletana is an incredibly delicious sauce made with a ton of slow cooked onions, beef and white wine. Although it takes time to simmer slowly into the most rich and luscious pasta sauce you'll ever taste it doesn't require much attention and is super simple to make!

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Julia Gulisano 🇮🇹 Personal Chef 🍝🌊 on Instagram: "PASTA ALLA GENOVESE!!!! Neapolitan dish 

Here are the 10 secrets to making the best pasta alla genovese:

1) You need to have time; genovese needs to cook for a long time.
2) Use ziti, a special pasta shape. This is from Gragnano produced by @pastificiosorrentino .
3) Use Montorio onions.
4) It’s ready when the meat is tender, and the onion has turned amber.
5) Don’t blend, and don’t add too much water. The onion becomes creamy by cooking for a long time.
6) If the meat is cooked, but the onions need more time, remove the meat from the pot and let the onions cook further.
7) Add the sauce to another aluminum pan.
8) Add a small ladle of water and toss everything in the pan.
9) Pecorino cheese enhances everything.
10) Make it with love! Pasta Genovese Recipe, Guanciale Recipes, Genovese Sauce Recipe, Genovese Pasta, Pasta Genovese, Ziti Recipes, Best Pasta, Pecorino Cheese, The Onion

Julia Gulisano 🇮🇹 Personal Chef 🍝🌊 on Instagram: "PASTA ALLA GENOVESE!!!! Neapolitan dish Here are the 10 secrets to making the best pasta alla genovese: 1) You need to have time; genovese needs to cook for a long time. 2) Use ziti, a special pasta shape. This is from Gragnano produced by @pastificiosorrentino . 3) Use Montorio onions. 4) It’s ready when the meat is tender, and the onion has turned amber. 5) Don’t blend, and don’t add too much water. The onion becomes creamy by…

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