Pasta Alla Genovese Recipe
Authentic Pasta Alla Genovese Recipe made with beef, onions, carrot, celery, olive oil, and white wine for a traditional Italian dish.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Pasta pot
Ingredients
- 2 pounds yellow onions thinly sliced
- 1½ pounds beef chuck or beef shank cut into large chunks
- ¼ cup extra virgin olive oil
- 1 small carrot finely chopped
- 1 stalk celery finely chopped
- ½ cup dry white wine
- Salt to taste
- Black pepper to taste
- 1 pound pasta ziti, paccheri, or rigatoni recommended
Optional (Traditional Additions)
- 1 bay leaf
- Small piece of Parmigiano rind
- Fresh parsley for serving
- Grated Parmigiano Reggiano
Instructions
Step 1: Build the Base
- Heat olive oil in a large pot over medium heat. Add carrot and celery, cooking gently until softened and fragrant. This quiet beginning lays the foundation for the entire sauce.
Step 2: Add the Beef
- Nestle the beef into the pot, seasoning generously with salt and pepper. Let it brown lightly on all sides. You’re not rushing—just waking up the flavors.
Step 3: Bring on the Onions
- Add all the sliced onions at once. Yes, it looks like too much—but trust me. Stir gently as they begin to soften and release their juices.
Step 4: Deglaze with Wine
- Pour in the white wine and scrape up any browned bits from the bottom. Let it simmer until the alcohol cooks off and the aroma softens.
Step 5: Slow and Steady Cooking
- Reduce heat to low, partially cover, and let the sauce cook for 2½ to 3 hours. Stir occasionally. The onions should melt into a thick, golden sauce, and the beef should be fall-apart tender.
Step 6: Cook the Pasta
- Cook pasta in generously salted water until al dente. Reserve a cup of pasta water.
Step 7: Bring It All Together
- Shred or slice the beef gently and toss it with the sauce and pasta. Add a splash of pasta water if needed to loosen everything into silky perfection.