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Ziti pasta tossed with slow cooked beef and onion Genovese sauce, topped with grated cheese and parsley in a skillet.
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Pasta alla Genovese Napoletana

Pasta alla Genovese is a classic Neapolitan dish that's rich, meaty, and incredibly comforting. Sweet onions and beef slowly cook down until caramelized and fall-apart tender, creating a ragù that tastes like a cross between French onion soup and pot roast, only better. It gets tossed with pasta and a shower of grated Parmigiano for a dish that's so delicious you’ll want to double the recipe!
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 6 up to 8
Calories: 684kcal
Author: Nicole Gaffney

Ingredients

  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 1 ½ pounds beef chuck cut into large cubes
  • kosher salt and freshly cracked black pepper
  • ¼ cup carrot very finely diced (about 1 small carrot)
  • ¼ cup celery very finely diced (about 1 rib)
  • 2 ½ pounds yellow onions thinly sliced pole to pole
  • 3 bay leaves
  • ¾ cups dry white wine
  • 1 small beef marrow bone or shank, optional
  • ¼ cup cherry tomatoes
  • 1 Parmigiano Reggiano rind optional
  • 1 pound ziti ziti spezzati or other short tubular pasta
  • Parmigiano Reggiano freshly grated
  • Italian flat leaf parsley finely minced, optional

Instructions

  1. Heat the olive oil in a large heavy bottomed pot or Dutch oven over medium heat. Season the beef generously with salt and pepper, then add it to the pot in a single layer. Cook, turning occasionally, until browned on several sides, then transfer the meat to a plate and set aside.
    2 tablespoons extra virgin olive oil, 1 ½ pounds beef chuck, kosher salt and freshly cracked black pepper
  2. Add the carrot and celery along with a pinch of salt. Cook, stirring, until softened, about 5 minutes.
    ¼ cup carrot, ¼ cup celery
  3. Add the sliced onions, bay leaves and another pinch of salt. Stir well to coat everything in the oil, then add ½ cup of water. Cover and reduce the heat to medium-low.
    2 ½ pounds yellow onions, 3 bay leaves
  4. Cook, stirring every 5 minutes, until the onions have softened and released their liquid, about 20-30 minutes.
  5. While the onions cook, preheat the oven to 325°F.
  6. Uncover the pot and add the white wine. Nestle the beef back into the pot along with the marrow bone, if using, then cover completely with onions.
    ¾ cups dry white wine, 1 small beef marrow bone
  7. Cover the pot, then transfer to the oven and cook for 1 hour.
  8. Give everything a stir, then add the cherry tomatoes and the Parm rind if using. If a lot of liquid has evaporated and the pot looks dry, add a splash of water.
    ¼ cup cherry tomatoes, 1 Parmigiano Reggiano rind
  9. Cover and return the pot to the oven for an additional 2-3 hours, checking and stirring halfway through. Add more water as needed to keep it moist. It’s done when the onions are very soft and jammy and the beef is easily falling apart.
  10. Remove the beef and set aside to cool slightly, then remove the Parm rind, bay leaves and marrow bone. If using a marrow bone, scoop the softened marrow into the pot and discard the bone. Mix in the marrow so it’s fully incorporated into the sauce.
  11. Shred the beef while it’s still warm, then return it to the pot and stir to combine. Taste and adjust with more salt and pepper as needed.
  12. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente. Reserve about 1 cup of pasta water, then drain.
  13. Add the pasta directly to the sauce along with a splash of pasta water. Cook over low heat while stirring and tossing constantly.
    1 pound ziti
  14. Add a little bit of grated Parmigiano Reggiano, a little bit of parsley if desired and more pasta water as needed, then continue tossing until the sauce clings to the pasta and looks cohesive.
    Parmigiano Reggiano
  15. Serve hot with a drizzle of extra virgin olive oil and plenty of freshly grated Parmigiano Reggiano.
    Italian flat leaf parsley

Notes

  • If you can, season the beef and allow it to rest for 30-60 minutes before cooking. This will allow the salt to permeate inside the meat but also allow it to come to room temperature for a better sear.
  • If you use meat other than chuck or beef shanks, just make sure it’s not too lean. 
  • The meat does not need a super hard sear. Just get some color on it to develop flavor. 
  • The onions should be very soft and jammy when the sauce is finished. If the onions still look separate or soupy, it needs more time.
  • Skim any excess fat off of the top if it looks greasy. To do this, fill a metal ladle or measuring cup with ice cubes, then run the bottom over the top of the liquid. The fat will stick to the cold metal. Wipe off with paper towels and repeat until you’ve removed most of the excess fat.
  • Only cook the amount of pasta you are planning to eat right away. Store the leftover sauce for later, then cook fresh pasta again. This will ensure the texture of your pasta is perfect every time.
  • The sauce can be made a few days ahead. Cool completely, refrigerate, then reheat gently before cooking the pasta.

Nutrition

Calories: 684kcal | Carbohydrates: 76g | Protein: 34g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 116mg | Potassium: 884mg | Fiber: 6g | Sugar: 11g | Vitamin A: 979IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 4mg
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