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PASTA ALLA GENOVESE How to Make the Secret Neapolitan MEAT SAUCE

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Forget everything you know about ragu—Genovese sauce is in a league of its own. This slow-cooked ragù from Naples bubbles away for hours, turning mountains of onions, soffritto, white wine, pork, and beef into a sauce so rich and tender it hugs every strand of the ziti pasta it is served with. It’s sweet, savory, creates fall-apart strands of meat and seriously next level.

🍝Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/genovese-sauce/

#genovese #pastasauce #meatsauce

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INGREDIENTS:
1/4 brown onion, quarter
1 small carrot
1 stick of celery
4 bay leaves
1 mug of water
600 g / 21.2 oz chuck steak
300 g / 10.6 oz pork rashers
1.3 kg / 45.8 oz brown onions
1 glass white wine, about 150ml
Extra Virgin Olive Oil, EVOO
Salt & pepper
300 g / 10.6 oz ziti pasta, or as much as you like
Pecorino Romano, to taste

METHOD:
1) Cut the brown onions in half and use a mandoline or onion slicer to slice them into thin pieces. Soak the slices in a bowl of water to help reduce the sharpness and minimize tears.
2) Separately, roughly chop ¼ of a brown onion, the carrot, and celery into small pieces. Add them to a food processor with a generous amount of EVOO and a splash of water. Blend into a smooth mixture.
3) Cut the large pieces of beef chuck and pork rashers into small, even-sized chunks, then set them aside.
4) Place your Dutch oven over medium heat, then add about 3 tablespoons of EVOO and pour in the blended soffritto mix. Cook for around 10 minutes, stirring occasionally using a wooden spoon.
5) Add the chopped meat to the pan and stir to combine with the soffritto. Increase to medium-high heat and brown the meat. Cover with a lid and let it cook in its own steam for 2 minutes.
6) Add salt and pepper (not too much), stir, and toss in the 4 bay leaves. Put the lid back on and let it simmer for another 2 minutes.
7) Pour in the white wine to deglaze the pan and let it cook uncovered for about 5 minutes to allow the alcohol to evaporate.

Keep reading the recipe via:
https://www.vincenzosplate.com/genovese-sauce/

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Genovese Sauce
0:49 Ingredients of Genovese Sauce
2:42 How to Cut the Onions
4:28 How to Make Soffritto
5:46 How to Make Genovese Sauce
6:45 New Bare Cookware Dutch Oven
12:16 Adding the Onions (Let the Sauce Simmer)
17:22 Combining the Pasta and the Genovese Sauce
19:26 How to Serve Pasta alla Genovese
9:54 Time to Eat the Pasta alla Genovese, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

29 Replies to “PASTA ALLA GENOVESE How to Make the Secret Neapolitan MEAT SAUCE”

  1. Love the amount of onions! The recipe looks so good, I am drooling. Totally get where you are coming from with the bread. I recently made a braised ox-tail in red wine, I would have normally served it with mash potato, but I saw an Andy Cook's video for a similar dish and he recommended serving with slices of baguette to provide differences in texture, I tried the suggestion and loved it. Here though Vincenzo you are serving with pasta, a texture change in itself. Now you go mention pie…YES 😊. MORE cheese please 😉.
    I have a similar Scan Pan CTX Dutch oven for these types of recipes, I still prefer my Le Creuset enamel coated Dutch oven for using in the oven, but I will give the Bare Dutch oven a good look on-line. Thank you for the recipe and video 🤩

  2. You put the salt on the meat, then on the onion, meanwhile you complaining other recipe especially gordon who put salt on each layers of his dish 😂

  3. V. you are spoiling us on the weekend. Thank you for recipe 100% will try. Love giving alternatives for us peasants that only use a knife. haha Thanks for recipe!

  4. Thank you so much. I first ran across Genovese sauce because my aging brain forgot the term Bolognese. It was not what I was looking for but I was intrigued. I will try this in a week or so and tell you how it went.

  5. is the BARE Dutch Oven advanced enough to prove that cream belongs in carbonara?

  6. Well, this recipe is absolutely fantastic. I will come back and comment in full, as I want to go and order the Dutch oven.

  7. That looks good but a pressure cooker would cut down the time by half. It might work though!

  9. Can I cook this without the wine? Wine is easy to find but I'm afraid I will waste it, because I don't drink alcohol. The place I live don't have canned broth too.

  11. Fun onion fact… a fun-ion fact you could say… onions make you cry as a defense mechanism. Cells in the root part of the bulb release a gas when damaged. This gas reacts with the water on surface of your eyes to create a very weak sulfuric acid solution. That's why placing cut onions on a wet surface helps. The water reacts with the gas before it can affect your eyes.

  12. My wife let’s me cut the onions, because i have contactlenses i don’t cry when cutting onions 😁

  13. Seriously though. How does one knows the most “authentic way” on any cuisine in the world. I mean for instance the first pizza was a flat bread with herbs. Does that mean when someone add a cheese or a tomato sauce did the person who started it got mad and said that pizza with cheese is not authentic? What if that person wasn’t even Italian who started that flat bread with herb? See “ authentic” doesn’t mean anything. Someone will always say that.

  16. I have 2kg of onions which need to be used up! I was going to carmelise some for preserves, make soup with them but will definitely make this Ragù instead. What a great recipe. Grazie! 🤗

  20. Blenders have NO PLACE in traditional Mediterranean cooking!
    It is a lazy American thing.
    🔪🔪🔪🔪 Rule.
    Besides, this dish has a cooking-time of +2 hours.
    You could actually just cut the onions, and whatever veggies, in half, and they will all have "melted" into the dish once it's done.
    Without messing up the structure.

    No, I don't trust you on this!!
    And Nonna didn't have a friggin' "dishwasher"!!

  22. The best foods to have, are the ones that are only made within that countries region.

  25. I have cooked this. Lovely!

    Salutations from Belfast Northern Ireland 🇬🇧

  26. Wow excelente muchísimas gracias por tu explicarciones de paso a paso de maravillosos mundos de la pasta 🇩🇴🐻🐻☕☕🌹 desde San Felipe de puerto plata primera espalda de la restauración general gregorio Luperón machete carajo 🇩🇴🍫☕🌹

  27. ارحمو من في الارض يرحمكم من في السماء وَاَللَّهِ مَا تَكَلَّمْتُ إِلَّا مِنَ الْجُوعِ وَالْفَقْرِ وَضِيقِ الْحَالِ. حَسْبُنَا اللّهُ وَنِعْمَ الْوَكِيلُ فِي مَن وُصِلْنَا بِهَذَا الْحَالِ. إِنِّي وَإِخْوَانِي الصّغَارِ صَارَ لَنَا ثَلاَثَة أَيَّامٍ بِدُونِ أَكْلٍ. كُلَّ سَاعَةٍ يَدُقُّ عَلَيْنَا صَاحِبُ الْبَيْتِ يَطْلُبُ الْإِجَارَ وَيُهَدِّدُنَا بِالطَّرْدِ إِلَى الشَّارِعِ إِذَا مَا دَفَعْنَا. حَسْبُنَا اللّهُ وَلَا حَوْلَ وَلَا قُوَّةَ إِلَّا بِاللّهِ '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''اخي اول كلامي انا اقسم بالله على كتاب الله اني لااكذب عليك ولا انصب ولا احتال اني بنت يمنيه من اليمن نازحين من انا واسرتي بيننا ایت الشهرب 20 الف يمني والان علينا 60 الف حق 3 شهور وصاحب البيت من الناس الي ماترحم والله يا اخي انه يجي كل يوم يبهدلنا ويتكلم علينا ويريد من البيت للشارع لانناماقدرنا ندفعله الأجار شافونا الجيران نبكي ورجعو تكلمو الجيران ومهلنالاخره الأسبوع معادفعنا له حلف يمين بالله هذا بيخرجنا إلى الشارع رحمه واحنا. بلادنا بسبب هذا الحرب ولانجد قوت يومنا وعايشين اناوامي واخوتي سفار والدنا متوفي الله يرحمه ومامعنا أحد في هذا الدنيا جاانبنا في هذه الظروف القاسيه اخوتي الصغار خرجو للشارع وشافو الجيران ياكلو واوقفو عند بابهم لجل يعطوهم ولو كسره خبز والله الذي له ملك السموات والارض انهم غلفو الباب وطردوهم ورجعو یبکو ایموتو من الجوع ما احد رحمهم وعطلة ردها لقمت عیش والان لوما احدنا ساعدنا في إيكيلو دقيق اقسم بالله انموت من الجوع فيا اخي انا دخيله على الله ثم عليك واريد منك المساعده لوجه الله انشدك بالله تحب الخير واتساعدني ولو ب 500 ريال يمني مع تراسلي واتساب على هذا الرقم 00967713342392 وتطلب اسم بطاقتي وترسلي ولاتتاخر وايعوضك الله بكل خير اخواني سغار شوف كيف حالتهم وساعدنا وأنقذنا قبل أن يطردونا في الشارع تتبهدل أو نموت من الجوع وانا واسرتي نسالك بالله لولك مقدره على مساعد لاتتاخر علينا وجزاك الله خير…..اضعضا

  28. Oh look, you did a Genovese Ragu video. It's almost like you know what's coming next

  29. What do you think about this type of cooking. I found it a bit confusing. Your comments, please. 🙏 I have a lot of respect for you 🤔

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