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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.