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Forget everything you know about ragu—Genovese sauce is in a league of its own. This slow-cooked ragù from Naples bubbles away for hours, turning mountains of onions, soffritto, white wine, pork, and beef into a sauce so rich and tender it hugs every strand of the ziti pasta it is served with. It’s sweet, savory, creates fall-apart strands of meat and seriously next level.
🍝Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/genovese-sauce/
#genovese #pastasauce #meatsauce
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INGREDIENTS:
1/4 brown onion, quarter
1 small carrot
1 stick of celery
4 bay leaves
1 mug of water
600 g / 21.2 oz chuck steak
300 g / 10.6 oz pork rashers
1.3 kg / 45.8 oz brown onions
1 glass white wine, about 150ml
Extra Virgin Olive Oil, EVOO
Salt & pepper
300 g / 10.6 oz ziti pasta, or as much as you like
Pecorino Romano, to taste
METHOD:
1) Cut the brown onions in half and use a mandoline or onion slicer to slice them into thin pieces. Soak the slices in a bowl of water to help reduce the sharpness and minimize tears.
2) Separately, roughly chop ¼ of a brown onion, the carrot, and celery into small pieces. Add them to a food processor with a generous amount of EVOO and a splash of water. Blend into a smooth mixture.
3) Cut the large pieces of beef chuck and pork rashers into small, even-sized chunks, then set them aside.
4) Place your Dutch oven over medium heat, then add about 3 tablespoons of EVOO and pour in the blended soffritto mix. Cook for around 10 minutes, stirring occasionally using a wooden spoon.
5) Add the chopped meat to the pan and stir to combine with the soffritto. Increase to medium-high heat and brown the meat. Cover with a lid and let it cook in its own steam for 2 minutes.
6) Add salt and pepper (not too much), stir, and toss in the 4 bay leaves. Put the lid back on and let it simmer for another 2 minutes.
7) Pour in the white wine to deglaze the pan and let it cook uncovered for about 5 minutes to allow the alcohol to evaporate.
Keep reading the recipe via:
https://www.vincenzosplate.com/genovese-sauce/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Genovese Sauce
0:49 Ingredients of Genovese Sauce
2:42 How to Cut the Onions
4:28 How to Make Soffritto
5:46 How to Make Genovese Sauce
6:45 New Bare Cookware Dutch Oven
12:16 Adding the Onions (Let the Sauce Simmer)
17:22 Combining the Pasta and the Genovese Sauce
19:26 How to Serve Pasta alla Genovese
9:54 Time to Eat the Pasta alla Genovese, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
23 Comments
Love the amount of onions! The recipe looks so good, I am drooling. Totally get where you are coming from with the bread. I recently made a braised ox-tail in red wine, I would have normally served it with mash potato, but I saw an Andy Cook's video for a similar dish and he recommended serving with slices of baguette to provide differences in texture, I tried the suggestion and loved it. Here though Vincenzo you are serving with pasta, a texture change in itself. Now you go mention pie…YES 😊. MORE cheese please 😉.
I have a similar Scan Pan CTX Dutch oven for these types of recipes, I still prefer my Le Creuset enamel coated Dutch oven for using in the oven, but I will give the Bare Dutch oven a good look on-line. Thank you for the recipe and video 🤩
Put some carpets in your kitchen and hang up some big towels behind the camera, anything sound absorbing to reduce the reverb. I have a hearing disability and it's not easy to understand you. Love your work !!!!! keep going!!!
As usual, great video! I have made Genovese ragu a few times. I am a regular guy in Wyoming, USA with no culinary training. This dish is always a hit. I have a good friend here whose grandparents are from Naples, and his mother taught me how to make it, and hers is nearly identical to yours. Instead of regular pork belly, she used salt pork. She told me to use, by weight, twice as much onion as meat. I made it my own, though. I still use a chuck roast or sometimes beef short ribs, and I use my own home-cured and smoked bacon. In addition to the soffrito, I do add a couple of tablespoons of tomato paste before I add the meat. I also add a little beef stock after the wine has reduced. I know my method isn't 100% traditional, but it is magical!
everything perfect except the dull knife and your mandolino technique 😂😂
Time to try this it’s new to me
It might sound weird, but a small can of tomato paste goes a long way in this dish
I wish this pasta all genovese would be something for me to enjoy. If I want to add anything to the dish I could try to add bell peppers if it works.
This ragù was among the first dishes I tried to recreate after visiting Naples. Thanks so much for sharing
Vincenzo i have a question would it be wrong to add some grilled chicken to my cacio e pepe? I am trying to think of a good protein to add in addition to the pasta.
Brand new Dutch oven. Shame on you. The best food always comes from an ancient iron pot that’s been in the family for 150 years. We call ours The Black Cauldron. It’s those centuries of meal souls trapped inside that provide the magic. This pot of yours will be excellent, but only for your grandchildren.
“You can eat this with bread! There are no rules!”
Dude, you’re the one always judging us for using the wrong noodle! 😂
❤this!!!
I will make this soon. Never been disappointed with one of your recipes.
It does however make me think of something. How would you feel about a bolognese, but not use ground pork and beef and rather maybe shortrib/chuck and pork belly with an obscene long cook to break it down like this Genovese sauce.
When cooking Italian, I always ask my self "What would Vincenzo say if he sees me doing this or that".
Love the recipe, but I'll pass on the made in China Dutch oven. Too many instances of lead leaching into food in their imported food preparation products. I'll play it safe.
🥰💖🤗👏🏻🌏
This meat is so good I could eat it alone and have the greatest day, or even with bread sandwiches or baked potato. This is so delicious
Why did you not add peas? You're supposed to put peas in genovese sauce.
what are the chances the soffrito doesnt burn before the meat browns?
Bach is not at all italian.
A mixer for sofritto? Never heard of that. Its not what wikipedia says…
Making it now, two and a half hours in. Stirring every half hour. Had to stay home today. House smelling great!!
Paste alla Genovese from Napoli??
Bravo! If this is Sicilian, why is it called Genovese ?
superb.