Pasta alla Genovese is a ragu from Naples in Italy, featuring tender shredded beef, loads of sweet onions, all balanced with white wine.
This is not a quick-cook dinner; it will take the best part of 6 hours to cook, but it is outrageously easy to make, and it is better eaten on day 2!
Italian Beef and Onion Ragu
You can't beat a nice slow-cooked meat ragu served with pasta, and my site is littered with examples using all sorts of meat.
I've got examples that range from a glorious braised lamb ragu to wild boar ragu and duck ragu to venison ragu.
Many of them are influenced by Italian cuisine, just like this incredible pasta alla Genovese recipe, which is essentially a beef and onion ragu.
It hails from the area around Naples, and the onions in this are not an afterthought; they are pretty much the main ingredient in this recipe.
It uses almost twice as many onions as it does meat to deliver fantastic sweet flavours that are perfectly balanced with white wine.
Considering how few ingredients this dish has, it delivers huge flavours. Mainly as a result of the very long and gentle cooking process and the phased reduction of wine.
It is a dish that can't be rushed, but it is incredibly easy and is mainly a "hands-off" recipe.
You only need to visit the pot 4 times during the 6-hour cooking process. It's the perfect dish to make on a slow day, and serve it up a day or two later when you have less time!
Frequently Asked Questions
Can I make this in a slow cooker?
No, a slow cooker is not the best piece of kit to make this ragu.
It would do a great job at the first cook, but the phased reduction of wine plays a huge part in the flavour of this recipe. A slow cooker is just not capable of doing that.
Can I make this in a pressure cooker?
Probably not, the first cooking phase is "dry" and relies on the release of liquid from the onions. This would be incredibly difficult to replicate in a pressure cooker.
Can I use onions instead of shallots?
Yes, onions work well in this recipe. I prefer sweeter shallots; the thinner "petals" also create a finer shred that perfectly matches the beef.
What cut of beef should I use?
You can use any stewing cut of beef, everything from chuck to brisket and shin to cheeks would work well.
Whatever you choose to use, make sure that it is cut into large chunks!
Can I make this in advance?
Yes, this is wonderful left in the fridge for a day or two or even frozen for up to 3 months.
When reheating, you will need to add a little more liquid. I would reheat fairly slowly with a good glug of white wine to freshen up the flavours.
Serving Suggestions
Your first choice when making this pasta alla Genovese recipe is what pasta to use!
I have chosen ziti, which is a classic choice, but many other shapes work well. Other tubes like paccheri and rigatoni, or wider long pasta like tagliatelle and pappardelle are perfect.
But don't get focused on pasta, because this beef and onion ragu is stunning served over some cheesy polenta.
This recipe produces a hearty old portion, and whilst we don't struggle to eat it all as a couple, we like to serve just two-thirds and save some for later. Mainly because it makes a stunning sandwich on some crispy bread, topped with some Swiss cheese.
As a bonus, if you are saving some of this for later, you have some room in your belly for garlic bread!
Equipment Used
I only name-check specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 25cm or 10" heavy-based saucepan with a lid.
- 20cm or 8" saucepan.
- Colander or sieve.
- Stirring and serving spoons.
- Kitchen knife.
- Chopping board.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Pasta alla Genovese Recipe
Ingredients
- 400 g Stewing Beef 14oz
- 30 g Lard or Beef Dripping 2 tablespoon (Cooking oils also work)
- ¾ teaspoon Salt
- 750 g Echallion or Banana Shallots 13-17 Total
- 1 Medium Carrot 100g
- 2 Sticks Celery 70g
- 4 Anchovy Fillets
- 1 Bay Leaf
- ¼ teaspoon Black Pepper
- ½ Bottle Dry White Wine 350ml
- 175 g Dried Pasta 6oz I like to use Ziti
- Salt For boiling pasta
Instructions
- If your beef is not diced cut it into large 50mm (2") chunks.
- Top and tail the shallots, cut them in half, then peel them. Then slice the shallots from top to tail (around 2-3mm or ⅛" thick).You can do this in between browning the beef and sauteing the carrots and celery, but I would peel them first, as it can take a while.
- Peel the carrot (if necessary) and cut it into a 4-5mm dice (just under ¼").
- Clean the celery (if necessary) and cut it into a 4-5mm dice (just under ¼").
- Heat a 24cm or 10" pot over a medium-high heat and add half of the lard or beef dripping.
- Whilst the lard is melting, season the beef with the salt, then brown it in the lard, then remove and set aside.
- Reduce the heat to medium, add the remaining lard, and when it has melted, toss in the diced carrot and celery and cook for 7-10 minutes, stirring occasionally.
- Return the beef to the pan with any resting juices, the anchovy fillets, bay leaf and black pepper.
- Reduce the heat to low, sprinkle the shallots over the top of the beef (it will be a thick layer), add a lid and cook for 3 hours.
- Remove the lid and give everything a stir.
- Turn the heat up a little (low-medium), and add half of the wine and cook for 1 hour. Stirring occasionally, this will help shred the beef.
- Give everything a stir again, shredding the beef further, then add the remaining wine and cook for a final 45 minutes, again stirring occasionally.
- 10-15 minutes before the beef is ready, or you are ready to eat cook your pasta until it is al dente in a 20cm (8") pan of well salted water (I use 1½ teaspoons of water in a pan this size).If you are using long ziti, break the pasta in to 3 or 4 pieces before cooking.
- Combine the ragu with the pasta and a splash of the pasta cooking water, then serve.
