Genovese meat sauce.

Pasta con sugo genovese.

Hi all!

Are you safe at home?

I hope so.

We are still home, for sure nothing will change until after Easter.

The days are filled with online lessons, homebrewing, cooking, rugby training in the garden ( we are lucky enough to have this chance).

I had no time to add posts in the last few days but I still have recipes to share with you!

This one is a real hit, it’s called Genovese but it’s a traditional recipe from Neaples.

It’s a meat sauce, made with very poor ingredients; the long time on the fire make it a delicious, hearty, tender sauce.

You can make it and freeze it, you can make with unexpensive pieces of beef and unexpensive vegetables.

You have to serve it with short pasta: you see in the pics I used penne rigate, it’s because I found not the right kind of pasta at the supermarket.

You should use ziti ( long pasta, it has to be broken in pieces before throwing it into the boiling water) or penne lisce or rigatoni.

Anyway times are hard, use whatever you have in the pantry!

Genovese meat sauce.

Servings: 8


  • 1 kg beef meat ( rump, walker…)
  • 1 celery stick
  • 1 carrot
  • 2 kg golden onion ( or tropea, or red, the least choice is white)
  • 2 bayleaves
  • black pepper or chili powder
  • 1 kg short pasta
  • enough grated cheese to whisk the pasta and the sauce ( pecorino cheese, Parmesan)
  • olive oil
  • salt


  • Cut the meat in cubes as you would do for a stew, in a big pan sautee meat cubes with oil.
  • Add diced celery and carrot, bayleaves and sautee a couple of minutes.
  • Add very thinly sliced onions, add salt and some water.
  • Put a lid on the pan, let it cook for a long time: no cooking time is right or not, the onions must dissolve and turn brown, the meat must fall in pieces and mix with the rest of the sauce.
    Remove bayleaves.
    Add a little water while cooking if needed.
  • Cook the pasta " al dente" in salted water, mix it with sauce and grated cheese, mix well and serve immediately.
Genovese meat sauce.

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