#28 of Italian Forgotten Classics: Ragù Genovese (Naples, Campania)
Deep, sweet, and slow — Ragù Genovese isn’t tomato-based, but a rich onion-and-beef sauce that melts into pasta after 5–6 hours of gentle cooking.Born in Naples, its name still puzzles historians, but its flavor leaves no doubt — this is comfort food at its most patient.
Ingredients (Serves 6–8):
• 1.5 kg sweet onions (Ramata di Montoro or Tropea), thinly sliced• 800 g beef chuck, brisket, or shoulder (cut into large pieces)• 1 small carrot, diced• 1 celery stalk, diced• 150 ml dry white wine• 3–4 tbsp strutto (lard) or extra virgin olive oil• Salt and black pepper, to taste• Optional: grated Parmigiano or pecorino for serving• Rustic bread, for serving• Sautéed chard (coste saltate) for serving
Instructions:
1. Prepare the vegetables: slice the onions thinly, dice the carrot and celery into small pieces.
2. Heat a heavy-bottomed pot over medium heat. Add the strutto or olive oil, then the carrot and celery. Cook until softened, remove, and set aside.
3. In the same pot, sear the beef pieces until browned on all sides.
4. Deglaze with the white wine, scraping up any browned bits.
5. Return the vegetables to the pot, add all the sliced onions, season with salt and pepper.
6. Cover and cook over very low heat for 5–6 hours, stirring occasionally, until the onions completely melt into a thick sauce and the meat is fork-tender.
7. Adjust seasoning, then serve the ragù as a main course with rustic bread and sautéed chard on the side.
#raguziogenovese #italianforgottenclassics #neapolitanfood #slowcookingitalianstyle #cucinapovera #italiandishesyounevertried
23 Comments
Jesus cant listen this accent
You don’t need carrots in ragu alla genovese. With all those onion its already sweet enough
In Italy, when we like very much something cooked and tasted, we make the gesture (don't know why)of rotating one arm clockward😊
I was looking for a typical Italian braised dish. Thanks, that looks delicious.
God I want some 🤤🤤
❤
Muy buen contenido! Gracias!
please dont say bullshit tons of people and restaurant still cook it, is one of the must in italian and napolitan cuisine
Looks like gulash
Gulasch . Alles klar
Looks good, can I come for my tea at yours ?
I love this i ate it naar the Australië border manyyears agoworkedthereas a chef in Australië
We wouden goitaly for weekends greetz from amsterdam
the most homecooked homecooked meal in the world
tbh this is almost always served with pasta (in particular one called "candles")
Definitely not bok choy in the traditional version! 😂
In Serbia we consider this a Hungarian dish called Gulaš (Gulash).
There are some similarities with French "bœuf bourguignon" 🤔
But it uses potatoes instead of the bread.
I'll make sure to try this, thanks for sharing
Thank you. New subscriber here
In iraly we say: ei que rico ;=;7
…forgotten by who? americans? is this video only aimed at them? everyone else knows italian cooking goes deeper than pizza and pasta
I can hear the 🤌
Reminds me of gulash
it’s usually served as a condiment for ziti, more than a main, and it should be made with brown onions, not red. i use penne lisce since it’s not easy to find ziti.
and btw try a variation: try no celery and no carrot, with lots of white wine. it takes it even further away from a ragù and more into sweet and sour, meaty caramelized onion territory. i like it best this way. and i put loads of parmigiano on my penne alla genovese