This pasta is a traditional Neapolitan dish made with slow-cooked onions and beef. Despite its name, it originates from Naples, not Genoa.
Ingredients (Serves 4):
400g pasta
500g beef (chuck or brisket), cut into chunks
1.5 kg onions, thinly sliced
50ml white wine
4 tbsp olive oil
Salt and pepper to taste
Grated Parmesan (optional)
Instructions:
Heat olive oil in a large pot over low heat. Add beef chunks and brown on all sides.
Add onions, stir well and cook for a few minutes.
Pour in white wine and let it evaporate. Reduce heat to low, cover, and cook for 3–4 hours, stirring occasionally. Add water if needed.
Once the onions turn into a creamy sauce, season with salt and pepper.
Cook pasta in salted boiling water until al dente. Drain and mix with the sauce.
Serve with grated Parmesan if desired.
Enjoy your authentic Genovese pasta!
1 Comment
Che bontà 😍