Hey guys! We have a great recipe for you today! It’s the Neapolitan Pasta Genovese. This is a great recipe to make with the family! Try it out!
RECIPE:
Genovese Sauce:
60 ml Extra Virgin Olive Oil, 60ml
Stewing Beef, 2.2 Lbs / 1 kg
Yellow Onions, peeled and thinly sliced, 6-8 medium
Guanciale / Pancetta chopped, 1/3 cup
White Wine, 1 cup
Salt & Pepper, QB or As much as you need
500g Ziti, Hand Broken or another short pasta like Rigatoni
Pecorino, 2/3 cup
Parmigiano 2/3 cup
Pasta Water 1/3 cup
In a large pot on a high flame, heat up the olive oil and add the Guanciale and let cook until slightly browned. Add in the beef and stir so it doesn’t stick. Add the onions and the wine and mix together.
When the wine comes to a boil, lower the heat to medium and cook for 5 hours stirring occasionally. The onions should melt down and the meat, soft and tender that easily breaks apart with a fork.
For the pasta, bring a pot to boil and add salt. Add in your short pasta and stir for the first 10 seconds so it doesn’t stick. When pasta is almost at the al dente stage, add the pasta to a pan with the Genovese sauce, add a little pasta pasta to the pan and continue to cook the pasta along side the sauce until it’ al dente. Remove pan from heat and add the grated Pecorino and Parmigiano and toss to mix thoroughly. Serve immediately.
Serves 4-6 people➡ Subscribe: http://bit.ly/SubscribeDavidRocco
About David Rocco:
David brings his passion for food and life to millions of kitchens every day through his worldwide hit television programs. Airing in more than 150 countries, David Rocco’s Dolce Vita, David Rocco’s Amalfi Getaway, and David Rocco’s Dolce India are each the perfect combination of food, travel and a celebration of the sweet life.
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20 Comments
David im your biggest fan from Bangladesh… ❤❤i will very happy if you replied
Hello David
I am big fan of your shows and Italian cooking
I am from Palestine and we share the love of olive oil
I would like you to give us alternatives to using alcohol and pork in your receipies
So you can reach to more international viewers who are not allowed to consume these items
For example can we use vinegar instead of wine and lamb fat instead of pork
Love it
First time I heard about this dish was from watching your Napoli show. Love this recipe.
I'm drooling.omg so good … peas????
Absolutely fabulous making it for the second time
Wait has to be one or the other 2 different regions of Italy is this your mixed version?
Wonderful simple recipe. I’m going to make a memory today!
Dude,
Awesome you cook with the kids.
Bravo. 👍
Making this now for the family…Can't wait until they try it!
Your daughter speaks English? Like really good English.
Known as onion sauce in my house and you're closest to ours on the internet but with kitchen cooking who knows bravo …
Chop away from the hairy end of the onion if you don't want teary eyes.
Please i m neapolitan we don t use guanciale but we use corrots and celery
little beef stock, carrots, celery and add some pasta water to the sauce pan when blending in the pasta. 🤌🏼
No seasonings??
I love that the daughter is operating the camera and interactive in the video!!
The Pasta alla genovese legend
The most imaginative hypotheses have been made to justify the name of this dish, starting from the Genoese citizens present in the taverns of the Naples port during the 15th century Aragonese domination, by way of a genius unidentified Neapolitan gastronome nicknamed "o' Genovese". Stories also mention the famed Ippolito Cavalcanti who, in his 1837 recipe book, reports several "alla genovese" dishes, of which none unfortunately resemble condiments for pasta.