Pasta alla Genovese
8 servings
210 minutes
Pasta alla Genovese is an Italian dish that combines the traditions of slow-cooked meat and the rich flavors of aromatic vegetables. Despite its name, it is not related to Genoese pesto but rather reflects the spirit of Northern Italian meat sauces. Tender pieces of beef simmer for several hours with red onions, carrots, celery, and bacon, absorbing spices and white wine. In the end, this rich sauce is combined with perfectly cooked al dente pasta and Parmesan, creating a deep, rich flavor with a hint of sweetness from caramelized onions and velvety meat notes. Served hot, it warms the soul and evokes nostalgia for cozy Italian streets. This recipe is perfect for a leisurely family dinner or a special evening with a glass of dry wine.
1
In a large pot, bring water to a boil. Add the onion to the boiling water, cover with a lid, and boil for 15 minutes. Drain the water and once the onion cools slightly, slice it thinly.
- Red onion: 2 kg
2
In a deep skillet, heat half the oil over medium heat, add carrots, celery, bacon, and cook for 4 minutes. Add beef, place onions on top, add the remaining olive oil, and spices to taste. Cover, bring to a boil, and simmer for 2 hours until the meat is tender.
- Extra virgin olive oil: 0.3 glass
- Carrot: 2 pieces
- Celery stalk: 1 piece
- Bacon: 100 g
- Beef: 1 kg
- Red onion: 2 kg
- Extra virgin olive oil: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
3
Open the lid and bring to a boil. Cook, stirring often, until the meat starts to fall apart and the sauce thickens. Pour in the wine. Reduce the heat and continue to simmer for another 15 minutes until the sauce thickens completely.
- Dry white wine: 0.3 glass
4
In a large pot of salted water, boil the pasta until al dente. Drain the water and mix with the sauce. Add parmesan, mix again, and serve.
- Pasta: 450 g
- Grated Parmesan cheese: to taste