How to Make Pasta alla Genovese by Olga

Pasta alla Genovese is a beloved Neapolitan dish known for its slow-cooked, rich flavors. Despite its name, which hints at Ligurian roots, this classic recipe is all about the savory combination of tender beef, sweet caramelized onions, and hearty pasta. Olga’s version of this traditional dish is simple, comforting, and perfect for a cozy meal. The long cooking process transforms basic ingredients into something magical, making it a favorite in any Italian kitchen.

Ingredients:

• Pasta – 500g of ziti or rigatoni (a pasta shape that holds the rich sauce well).
• Beef chuck roast – 700g, cut into large chunks.
• Onions – 1.5 kg (about 3 lbs), thinly sliced (they are the star of the dish).
• Carrot – 1 medium-sized, chopped.
• Celery – 2 stalks, chopped.
• Extra virgin olive oil – 4 tablespoons.
• White wine – 1 cup.
• Bay leaves – 2.
• Salt and freshly ground black pepper – to taste.
• Grated Parmigiano-Reggiano – for serving (optional but highly recommended).

Instructions:

1. Prepare the Flavor Base

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped carrot, celery, and a pinch of salt, and sauté for about 5 minutes until softened and fragrant. This forms the base of the sauce.

2. Brown the Beef

Add the beef chunks to the pot and brown them on all sides. This step helps develop a deep, rich flavor. It should take about 5-7 minutes. Once the beef is browned, pour in the white wine and let it simmer for a few minutes until the alcohol evaporates and the flavors concentrate.

3. Add the Onions and Slow Cook

Now for the heart of the dish: the onions. Add all the sliced onions to the pot, along with the bay leaves. The onions may seem like a lot, but they will cook down significantly as they caramelize.

Cover the pot, lower the heat to a simmer, and let the mixture cook for 3-4 hours. Stir occasionally to prevent sticking. Over time, the onions will melt down into a sweet, rich sauce, while the beef becomes incredibly tender.

4. Cook the Pasta

About 15 minutes before the sauce is ready, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve a cup of the pasta water, then drain the pasta.

5. Toss and Serve

Remove the bay leaves from the sauce. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it to your desired consistency. Toss the cooked pasta in the sauce, ensuring every piece is well coated with the savory mixture.

Serve immediately, topped with freshly grated Parmigiano-Reggiano for an extra layer of flavor. You can also garnish with a sprinkle of fresh parsley if you like.

Final Thoughts

Pasta alla Genovese is a dish that celebrates patience and simplicity. With just a handful of ingredients—beef, onions, and a single carrot—you create a deep, complex flavor that’s as comforting as it is satisfying. The slow-cooked onions become sweet and savory, perfectly complementing the tender beef and hearty pasta. Whether you’re making this for a family dinner or a special occasion, it’s a recipe that’s sure to impress.

Buon appetito!