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Pasta Alla Genovese

Pasta alla genovese…at its core this dish is a beef braise that uses the juice of a massive number of onions as the braising liquid. It's a brilliant little recipe that sounds like it's from Genoa, but it's actually from Naples, and it's the other famous Ragu from Naples that you need to know about, so let's just jump right into it.




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Guest
Mar 12

Plan on making this, this week. Looking forward to it! But question, can I put the butter, basil, cheese and pasta all in the big pot of the sauce? I wanted to just have it all in one pot, instead of taking portions out and tossing it with butter, basil, cheese and pasta. Just makes it easier for me and for the family to just grab it out of the pot.


Love your vids, thank you!

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Guest
Feb 11
Rated 5 out of 5 stars.

Truly the best pasta I've ever made. OMG wow.

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Guest
Jan 31
Rated 5 out of 5 stars.

Wow, just wow. The amount of flavor generated from such a few ingredients and the wine made everyone’s eyeballs roll back in their head. Definitely have good bread to soak up leftover sauce.    One suggestion,  when slicing all of those onions  wear goggles. Trust me it helps.

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Guest
Jan 14
Rated 5 out of 5 stars.

Made this tonight. Incredible. I am a chef god now. Thank you.

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Rated 5 out of 5 stars.

Absolutely delicious -- Raised my cooking status among family.

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