Name: Pasta with Genovese Sauce (Pasta alla Genovese)
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 4 Tbsp. extra virgin olive oil; 1 carrot - finely chopped; 1 celery - finely chopped; 16 ounces (1 pound) of beef chuck for stew; 2 pounds (about 4 extra-large size) of white onions - sliced; 1 cup white wine; salt and black pepper to taste; 1 pound of pasta (penne, ziti or rigatoni); Optional: grated pecorino cheese, for serving

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A Neapolitan classic recipe, Pasta with Genovese is a rich, slow-cooked onion and beef ragu that’s served over pasta. Slow-cooked until the caramelization of sweet onions and tender beef creates a velvety sauce that clings beautifully to pasta. It is comfort food at its best. It is exquisite! And a delicious “all-in-one” meal that’s cozy and comforting. Perfect for chilly and rainy days.

Pasta with Genovese Sauce… Best “Pasta alla Genovese”

Pasta alla Genovese means pasta with Genovese sauce, and it makes an amazing meal. Beef chunks, carrots, and celery are cooked in white wine with extra-virgin olive oil to create a flavorful ragù that pairs perfectly with pasta.

Best of all, the beef becomes “melt-in-your-mouth” fork-tender. YUM!

Growing up, our mom made her pasta with Genovese sauce using chunks of veal, as she did for her veal stew. But nowadays, veal has become extremely expensive. So instead of veal, using chunks of beef (for beef stew) made more sense.

A white pasta bowl filled with penne pasta smothered with an onion and meat sauce.

What is Genovese Sauce?

Genovese Sauce is a different kind of ragu sauce; it is primarily made with lots of onions simmered with chunks of beef (or veal), and it’s slowly cooked like a stew. And, it is our favorite.

Unlike the tomato-based sauces we’re most familiar with in Neapolitan cuisine, like our mom’s quick marinara sauce, or her best pork ragu recipe. Pasta alla Genovese stands out as a unique southern Italian dish.

Despite its name, it doesn’t come from Genoa in the north, but from Naples in the south. The name likely comes from city of Genoa, where it is believed Genovese traders and sailors who settled in Naples during the Renaissance period, brought their culinary influences with them.

Over time, this slow-cooked onion and beef sauce became a beloved staple in Neapolitan kitchens, known for its deep flavor and melt-in-your-mouth tenderness. And, it was a dish that was made during the winter months, simply because tomatoes were not available.

A forkful of pasta with Genovese sauce over a bowl.

Ingredients Needed for Genovese Sauce:

For our mom’s Genovese sauce recipe, you will only need 6 ingredients to make it (not counting salt and pepper).

1. ONIONS: Choose white onions or yellow onions, and you will need about 2 pounds.

2. CARROT: One carrot is all you will need for the sauce.

3. CELERY: Also, one celery stalk is needed for flavoring.

4. BEEF CHUCK for STEW: It is a good idea to purchase beef chuck for stew from your local butcher or at the meat section at Whole Foods.

5. WHITE WINE: Any good white wine you may have on hand is perfect. Open a bottle for this recipe, then keep the bottle chilled to serve at dinner.

6. EXTRA VIRGIN OLIVE OIL: You will need a good amount of olive oil for this sauce. It gives a rich flavor to the caramelized onions while it simmers the entire mixture until golden brown.

What’s Involved?

This recipe for pasta alla Genovese sauce is an easy process – where you slowly cook all the ingredients in ONE pot, (and in order, with sliced onions last). Then cover and simmer on low heat for a few hours. Genovese Sauce is a slow-cooked recipe. It is simmered until the onions are caramelized and the meat is so tender, it falls apart with a fork. Trust me – it’s amazing!

STEP 1: PREP ALL THE VEGGIES: Dice or chop the carrot and celery into small pieces. Then slice all the onions and set them in a bowl nearby.
STEP 2: PREP THE BEEF: Next, open the package of chunk meat and examine it. Trim off excess fat, and if the pieces are too large, cut them into 1 or 2-inch pieces. Season the meat with salt and black pepper. Then follow the directions below.

How To Make Pasta with Genovese Sauce?

First, gather all the ingredients you need for our Genovese sauce recipe. Keep in mind, our full recipe card is located at the bottom. But first, let’s go over our easy-to-follow steps so you can understand what’s involved before you start.

1. Grab a large (8-Qt) sauce pot or Dutch oven and place it on the stovetop. Pour in the extra virgin olive oil and turn on the heat to moderate.

2. Toss in the chopped carrot and celery.

3. Then immediately following, toss in the pieces of chunk meat.

Fresh vegetables chopped and onions sliced on a green cutting board. A pot filled with chunks of meat and veggies. Also, raw chunks of beef cut into small pieces set on a green board.

4. As they simmer, slice the onions, then toss those on top, and continue until all the onions have been sliced. Cover with a lid and cook for 3-5 minutes.

A dutch oven filled with sliced raw onions.

5. NEXT, pour in the white wine. Cover again, and bring to a bubbling boil, then reduce the heat to a “low simmer.”

A Dutch oven pot, filled with raw onions, and other simmered after one hour.

6. After one hour, lift open the cover and stir it to combine the mixture.

7. After the second hour, do the same thing – give it another stir.

Simmering onions sauce until they are caramelized after 2 hours or more.

8. Finally, after 2 and a half hours, taste the sauce and season with salt and black pepper to your taste. Cover again, and simmer for an additional 30 minutes, then turn off the heat.

The sauce is now ready to be served!

Cook the pasta, then toss the sauce with the pasta and serve.

A large pot filled with penne pasta tossed with Genovese Sauce.

What kind of pasta works with Genovese Sauce?

For this hearty sauce, it is best to serve it with penne, ziti, and even rigatoni pasta. Simply because they hold “the sauce” better and will satisfy everyone’s appetite. It is pure comfort food.

Can we make it in a Slow Cooker or Instant Pot?

Yes, you can. You can use either one, but first, sauté the carrots and celery with the chunks of beef for a few minutes. Then add the remaining ingredients into the pot, cover, and set the timer. Be sure to follow the directions according to the appliance you use.

Can we omit the meat?

Yes, you can, and make this a “vegetarian version” for onion sauce with pasta.

Helpful Tips for Success

When cutting the onions, you should expect to cry, at least I did. To help minimize that, run the raw onion under cold water for a few seconds before slicing.
Keep in mind that as you stir the onion sauce, the meat should fall apart. If it does not, you can easily break up the pieces (inside the pot) using a wooden spoon.
Our mom made this Genovese sauce for years. Sometimes she would add some fresh herbs like parsley or basil for more flavor.
Finally, at the end, and just before you serve: when you combine the pasta with the Genovese sauce, you can drizzle an additional 1 to 2 tablespoons of extra virgin olive oil directly into the pasta, to give it extra richness and savory flavor.
We recommend you serve this dish with grated pecorino cheese on top. (it’s the best!)

A bowl of penne pasta with onions and meat sauce on top.

Just Serve and Enjoy!

This Genovese sauce is naturally sweet-tasting. Served with pasta and a little grated cheese on top, it’s “Italian comfort food” at its best! It is budget-friendly and inexpensive to make. The total cost for this meal is about $15.00 for 6 servings. (Love that!) 😉

This dish is fantastic to make for a Sunday dinner, or when the weather is chilly, snowing, or raining. Serve it up with some crusty bread and a salad on the side – it’s delicious! Everyone will enjoy this cozy and hearty dish. The best part? …Your house will smell AMAZING! 😉

Try it! … and ENJOY!!

Hello friends! Are you cooking with us? If you make our Pasta with Genovese Sauce? Tell us! We’d love to know how it turned out! Please let us know by leaving a review and a star rating below. Sharing your experience and insights will help all our readers, and it helps us too! Have fun and snap a photo!

More Italian Recipes for Meat Ragu…

Pasta with Genovese Sauce (Pasta alla Genovese)

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Pasta all Genovese is a rich and savory onion and beef ragu served with pasta. Pasta with Genovese Sauce is a dish from Naples made with slowly cooked onions and meat until caramelized, bringing out its natural sweetness. Best part? The beef becomes a "melt-in-your-mouth" fork-tender. It's pure comfort food at its best!

Ingredients

4 Tbsp. extra virgin olive oil
1 carrot - finely chopped
1 celery - finely chopped
16 ounces (1 pound) of beef chuck for stew
2 pounds (about 4 extra-large size) of white onions - sliced
1 cup white wine
salt and black pepper to taste
1 pound of pasta (penne, ziti or rigatoni)
Optional: grated pecorino cheese, for serving

Instructions

1. First, season the pieces of meat with some salt and black pepper.

2. Next, Using a 6-quart, heavy Dutch oven pot, (or a large sauce pot) toss in 4 tablespoons of extra virgin olive oil, then the chopped carrot and celery, and toss in all the pieces of beef.

3. Turn on the heat, to moderate heat. As you slice the onions, toss them on top directly over the meat and vegetables. Cover with a lid, and allow the heat to start to cook for about 3 to 5 minutes.

4. Next, pour in the white wine and cover with the lid again. Lower the heat to the lowest simmer.

5. Simmer on lowest heat for 2 + 1/2 hours, stirring after every hour.

6. After 2 + 1/2 hours. Stir the sauce and taste it. Season with some salt and black pepper to your taste. NOTE: Here is where you can toss in some fresh basil or fresh parsley, about 2 tablespoons. Continue to simmer the sauce (covered) for additional 30 minutes, Turn off the heat.

7. Meanwhile, bring a large pot filled with water to a boil. Toss in 2 teaspoons of salt. Toss in the pasta and cook the pasta until al-dente.

8. Drain when pasta is ready. Bring the pasta back into the pot, and toss the Genovese sauce into the pot. Stir until well combined. Then serve.

9. Serve with some grated pecorino cheese, at the table.

Serves 6

Notes

When the sauce is finished cooking, you can take a wooden spoon and break up some of the chunks of meat in the sauce before mixing with the pasta.

Finally, at the end, and just before you serve: when you combine the pasta with the Genovese sauce, you can drizzle an additional 2 tablespoons of extra virgin olive oil directly into the pasta, to give it extra richness and savory flavor.

Nutrition Information:

Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 536Total Fat: 15.9gCarbohydrates: 57.6gFiber: 3.5gSugar: 7.2gProtein: 33.3g

Happy Cooking! 🙂

Thanks for stopping by…

xo anna and liz

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