Pasta Genovese
A slow-cooked, savory masterpiece of tender beef and aromatic onions over al dente pasta.
Pasta Genovese is a traditional Neapolitan dish that celebrates the magic of slow cooking. This recipe combines tender, melt-in-your-mouth beef with a rich, onion-forward sauce that’s been simmered for hours to develop deep, complex flavors. Served over pasta, it’s a comforting yet elegant dish perfect for family dinners or special occasions. With every bite, you’ll experience the warmth of Italian home cooking.
Recipe
Ingredients:
For the Sauce:
2 tablespoons olive oil
2 pounds beef chuck or short ribs
6 large onions, thinly sliced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup beef stock
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Salt and pepper to taste
For the Pasta:
12 ounces pasta (penne or ziti)
Grated Parmesan cheese, for serving
Fresh parsley for garnish (optional)
Recipe Instructions:
Prepare the Beef:
Heat olive oil in a large Dutch oven over medium-high heat.
Season the beef with salt and pepper. Sear the beef on all sides until browned, then remove and set aside.
Cook the Vegetables:
Reduce the heat to medium and add the sliced onions, carrots, and celery to the Dutch oven.
Sauté for 10–15 minutes, stirring occasionally, until the onions are softened and lightly caramelized.
Deglaze the Pan:
Stir in the garlic and cook for 1 minute.
Add the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until the liquid reduces slightly.
Simmer the Sauce:
Return the beef to the pot. Add the beef stock, bay leaves, and thyme.
Reduce the heat to low, cover, and simmer for 3–4 hours, stirring occasionally. The beef should become very tender, and the onions should break down into a rich sauce.
Cook the Pasta:
About 20 minutes before the sauce is done, cook the pasta in a large pot of salted water until al dente. Drain and set aside.
Shred the Beef:
Remove the beef from the pot and shred it using two forks. Return the shredded beef to the sauce and stir to combine. Adjust seasoning with salt and pepper.
Serve:
Toss the pasta with the Genovese sauce or serve the sauce ladled over the pasta.
Garnish with grated Parmesan cheese and fresh parsley, if desired. Serve immediately.
