This is classic Neapolitan cuisine. The traditional Pasta Genovese recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. I was shocked by the amount of onions, but many recipes call for even more. Low and slow is what develops the sweet flavor. 

Tip: I use a cast iron Dutch oven or a large sauté pan, but a crock pot could work also. If you choose to use a crock pot, you’ll need to sauté the vegetables and onions before adding them in. 

Interested exploring another Italian classic, click here Classic Bolognese Sauce Recipe: Slow and Delicious

Here’s another classic sauce from Bologna, Classic Ragu Bolognese Sauce Recipe: Slow and Delicious

And of course the famous Sunday Sauce, Authentic Sunday Sauce: A Step by Step To Create A Family Tradition

The sauce that changed me forever, Marcella Hazan’s Tomato Sauce with Onion and Butter

And a North End favorite, Pasta all’Amatriciana- North End Version

Looking to stock your Italian pantry, Stocking Your Italian Pantry: Essential Ingredients for Authentic Italian Cooking

Finally, my favorites, My Favorite Recipes

Tip for making the Pasta Genovese even better

I’ve cooked this both ways, using ground beef and using chucks of meat like the image below. Both are good but the chucks turned out to have a lot more flavor. If you have the option, choose the chucks of beef.

Ingredients:

4 Tbsp Olive Oil 

5 cups of sliced Onions

1/2 cup of diced Celery

1/2 cup of diced Carrots

2 lbs Beef chuck/shoulder, trimmed of excess fat, cut into 4-6 pieces. 

1 Bay Leaf

3/4 cup White Wine

Parmesan Cheese 

Preparation:

Sauté your vegetables until fragrant, then add your onion and sauté until it reduces by half, then add your meat, throw in your bay leaf, cover and cook on low simmer for 3 hours. Stirring regularly. If it seems dry, add a spash of water or beef broth. 

After 3 hours, add the wine and simmer uncovered for another hour and serve with ziti or any other tube pasta and Parmesan cheese. 

Note: This sauce benefits from resting overnight in the refrigerator, and it freezes well.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School