Genovese pasta

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.

This is the Italian dish which birthed Italian-American Sunday gravy. Simmer a hunk of meat for many hours and then serve the resulting sauce on the side. Our version is the original and all about the onions.

Chef John's "salsa genovese" with rigatoni pasta is the best, featuring low-and-slow-simmered chunks of beef, pancetta, and onions for tons of flavor.

This Genovese pasta recipe is perfect if you are looking for a delicious sauce to make this weekend and all it needs is some pasta or crusty bread!

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! #pasta #pastasauce #Italianrecipes #genovese

Pasta Alla Genovese is the decadent, flavorful beef and onion ragù is the comfort food recipe that will be your new favorite. Let's get started!

This beloved Neapolitan (not Genovese) pasta recipe is a simple but complex blend of flavour and fragrance. Rich, silky beef is cooked low and slow to meltingly perfect. Pasta Alla Genovese is a magical southern Italian masterpiece.

My children wouldn't care if all I ever gave them was pasta with some bottled sauce poured over, and I don't deny that's sometimes indeed what they are given; but to please myself, and them, this is what I make when I get it together a little. Making this is hardly effortful; the potatoes cook in the pasta water — requiring a little extra time, nothing more — and the pinenutless pesto is whizzed up easily by the processor. And please read the Additional Information section at the end of the…

Pasta Genovese is a traditional Italian dish, rich and savory, featuring slow-cooked onions, beef and spices, served with pasta.

Pesto Genovese (Authentic Italian Pesto Recipe)

Pasta alla Genovese is a slow-cooked Neapolitan beef, onion and white wine sauce served with al dente pasta. It’s one of the single best dishes I’ve ever had and is worth every minute of TLC!

Pesto alla Genovese is a traditional green pesto that combines basil, pine nuts, garlic, cheese, and olive oil. Pesto is wonderful tossed with al dente pasta, spread on sandwiches, or drizzled on grilled meat and salads!

Episode 1 of our cozy Sunday Dinner series is this Naples classic, Pasta Alla Genovese - the quintessential winter meals. Beef and onions braise all day leading to a luxurious and extremely delicious hearty pasta dish. Hope you try this and let us know what you think!

Experience the rich flavors of Rome with this traditional Spaghetti alla Gricia recipe. Made with just a few simple ingredients - guanciale, pecorino, and black pepper - this dish is a true Italian classic that captures the essence of comfort food.

Discover the heart of Naples with this traditional Ziti alla Genovese recipe! A deliciously comforting dish featuring tender beef, caramelized onions, and ziti pasta, slow-cooked to perfection in a creamy sauce. Elevate your Sunday meals with this 'poor man's ragù' made from simple ingredients—perfect for family gatherings. Serve it with a sprinkle of grated pecorino cheese for an authentic taste of Italian heritage. Get ready to savor the rich flavors and aromas of Italy right in your…

Pasta Alla Genovese is the decadent, flavorful beef and onion ragù is the comfort food recipe that will be your new favorite. Let's get starte

To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it’s little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.

Emilio’s Ballato Executive chef Anthony Vitolo shares his recipe for pasta alla Genovese that is served at his family’s restaurant.