This gourmet Pasta alla Genovese, or Genovese Sauce, is simmered with beef, pancetta, caramelized onions, and white wine before it’s tossed with al dente pasta. With layers of incredible and mouthwatering Italian flavors, I guarantee that you will fall in love at first bite with this elegant sauce.
→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/pasta-alla-genovese/
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→ Ingredients
• 2 pounds beef shanks
• 2 pounds chuck roast, cut into 2” cubes
• 4 ounces medium-diced pancetta
• 6 large julienne yellow onions, about 5 pounds
• 2 peeled and finely minced carrots
• 2 finely minced ribs of celery
• 2 tablespoons tomato paste
• 6 to 8 sprigs of fresh thyme
• 15 to 20 torn basil leaves
• 10 to 12 hand-crushed cherry tomatoes
• 2 cups dry white wine
• 1 cup beef stock
• coarse salt and freshly cracked pepper to taste
• Finely grated parmesan reggiano for garnish
• 1 pound long ziti broken or rigatoni
Watch more recipe videos:
Bolognese: https://youtu.be/FCSFy2vlgbc
3 Italian Pastas https://youtu.be/yhhXG4jAHQw
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33 Comments
Chef/Production Note: I started to get antsy towards the end, but I should have emulsified the sauce with the pasta water in the separate pasta pan by heating it up over low heat while stirring before actually adding in the strained ziti. You also may be able to add another cup or two of the pasta water to extend the sauce even more. It's a better overall technique and tends to coat the pasta more evenly. Do this instead of adding the drained ziti and then pouring on the pasta water and then the Genovese sauce.
Thanks, great content. Subscribed. The only regret I've ever had after Lasik was since I didn't wear contacts any more the onion gasses got me.
this looks like one of those dishes that can bring you to tears because it is that good. Looks amazing, but will do some time in the oven instead stovetop. Thank you Chef Parisi! 👨🏼🍳❤👍
I love the alpine brown sauces you find along the way in the alps like this!
Just made this ragu last week! A favorite. I never thought to use shanks, though. I usually split the chuck with short ribs and sweet italian sausage mince. I'm definitely going shank next time 😊. Thanks, Chef !
Where are the angry Italians about breaking the pasta
All day pasta sauce? I'm in! There isn't a better excuse to slack off at work than standing in the kitchen all day making an epic pasta sauce! Just like grandma used to do. ❤️
GREAT WINTER FOOD , VERY WARMING. BON APATITO
Yeah not another cooking show did this a long time ago lol
Beef to onion: Goulash ratio.
meal looks delicious chef
since its a Southern Dish wouldnt you use pecorino romano
Can you leave a link to the rondeau pan please. What size is it
The only way I could fit a pan with meat on it into my refrigerator would be to balance it precariously on top of everything else that is already there, and that would include some containers at the very back that are currently a mystery as to their contents. Chamorro de res works well to stretch out oxtails, too, in many receipts.
Whenever I do that much onion (onion soup) its always too sugary, any suggestions
OMG there should be a warning. I'm watching at 10PM, and NOW I"M HUNGRY. This looks so amazing.
Nice vid and nice meal prep, this looks fantastic.
This dish looks amazing. Do u have it as a written recipe. Ty
Tip if the onions really get to your eyes wear a pair of swimming goggles.
I really have to make Genovese again. My main problem with it is, that you can't freeze and for one person it is a bit much.
Black shirt turned white when it got tomatoes on it – and then turned black again.
I had this sauce many years ago at a Italian friends house on a good at i loved it never got her receipe she served it over homemade gnocchi it was so delicious, I'm so happy i watched this & got the receipe for it, i think the only difference was she didn't add the cherry tomatoes.
I am gonna give it a try to make it soon.
This is basic cooking…come on ever been to Italy?
Oh my, this looks fabulous! Question: can I add a parm rind to the sauce?
ooooh11…snatching defeat from the jaws of victory! just a little more PW at the end and cheese would have picked up all that meat and onion tomatoes and glued it to the pasta. im sure its delicious.
Outstanding…thank you!
what makes this better in my opinion is using pork but opinions are like you know what😂 thanks for video
Goodfellas-"Vinny don't put too many onions in the sauce"!😅😂
Don’t recommend that traditional long ziti. Hard to eat
When I was in the grocery store to get my beef for the sauce, I saw the beef shanks sitting next to the chuck. And seeing your video, I am a bit sad that I didn’t get those. Maybe next time. Thanks Chef!
"Break the Pasta"???? lol
Yummy
Like your style
I just finished reading Forbidden Chef Secrets and honestly, it's packed with stuff I’ve never seen in regular cookbooks. The way it explains everything changed how I cook at home.