Despite its name, Genovese sauce is an unmistakably Neapolitan specialty. The precise origin of its name remains debated. It may refer to Genoese cooks once active in Naples, to a cook known as “’o Genovese,” or to the nineteenth-century culinary expression “alla genovese.” What is certain is that the modern sauce - made by slowly cooking beef with an abundance of onions - developed into one of Naples’ most cherished pasta traditions.
Ingredients
For 2.2 lb (1 kg) of meat:
4.4 lb (2 kg) onions
1.5 lb (700 g) beef shank
10.6 oz (300 g) beef short ribs
2 celery stalks
2 carrots
2 tablespoons tomato paste
2 glasses red wine
Extra-virgin olive oil, as needed
Salt, as needed
Preparation
Pour a generous drizzle of extra-virgin olive oil into a large pot. Brown the meat over high heat, searing it thoroughly on all sides.
Add the finely chopped celery and carrots, along with a small portion of the sliced onions. Sauté for several minutes, allowing the ingredients to release their flavors.
Add the tomato paste and stir well. Pour in the red wine and cook until the alcohol has completely evaporated.
At this point, add all the remaining onions, stirring carefully to distribute them evenly. Cover the pot and cook over medium-high heat for approximately 1 to 1½ hours.
Reduce the heat to medium-low and continue cooking for another 4–5 hours, stirring occasionally. During the final stage, lower the heat even further, remove the lid, and allow the sauce to reduce slowly until it becomes thick and creamy.
The onions should completely dissolve, creating Genovese sauce’s characteristic velvety texture, while the meat should become exceptionally tender.
The Genovese is ready when the sauce develops a deep golden-brown color and a smooth, creamy consistency. There is no need to blend the onions.
The Chef’s Tip
Genovese is one of those sauces that improves as it rests. Once cooking is complete, let it rest for at least 2–3 hours before serving.
This allows the flavors to blend perfectly and the onions to fully absorb the meat’s juices, producing an even richer, more balanced, and more velvety sauce.
