The Story Behind Pasta alla Genovese: Naples’ Beloved Sunday Pasta
Origin of Pasta alla Genovese
Despite its name, Pasta alla Genovese is a true Neapolitan creation, not from Genoa. The dish was born in Naples centuries ago as a way to make a humble, flavorful sauce from simple ingredients: onions and beef. Legend has it that the recipe was influenced by Genoese merchants who traded in Naples, bringing with them the concept of slow-cooked sauces. Over time, Neapolitan cooks perfected the technique, emphasizing long, slow cooking to transform onions into a sweet, silky base that coats tender chunks of beef.
A Staple of Neapolitan Sunday Lunches
Pasta alla Genovese has become synonymous with family gatherings in Naples. Traditionally, it is served on Sundays, when families have time to cook and savor a meal together. The slow-cooked onions and beef develop deep flavors over hours, creating a rich, comforting sauce that pairs perfectly with pasta like ziti, paccheri, or rigatoni. For many Neapolitans, this dish evokes memories of childhood kitchens, the aroma filling the house as families prepare to sit down for a hearty Sunday lunch.
Why Everyone Loves It
The beauty of Pasta alla Genovese lies in its simplicity and patience. Few ingredients, mainly onions and beef, transform into a luxurious sauce through slow cooking. It’s comfort food at its finest: hearty, flavorful, and deeply satisfying. Whether enjoyed straight from the pot or shared with family, this pasta captures the heart of Neapolitan culinary tradition.
Bringing Naples to Your Table
Cooking Pasta alla Genovese at home is a way to experience the warmth of a Neapolitan Sunday. The long, slow process is worth it for the end result: pasta coated in a sweet, rich onion and beef sauce that melts in your mouth. Serve it with a sprinkle of grated cheese and a glass of red wine, and you’ll feel like you’re dining in the heart of Naples.
Pasta alla Genovese
4
servings20
minutes3
hoursKeep the screen of your device on
Ingredients
1 lb Chuck roast or stew meat, cut into chunks
2.2 lb White onions, thinly sliced
2 tbsp Extra Virgin Oil
1 Small carrot, chopped
1 Celery stalk, chopped
1/2 Cup Dry white wine
1 Ziti Pasta box
2 tbsp Salt
1 tsp Black Pepper
Parmesan Cheese for serving
Directions
- Peel and thinly slice all the onions. Cut the beef into medium chunks. Chop the carrot and celery finely.
- In a large pot, heat the olive oil over medium heat. Slightly brown the beef chunks on all sides. This step adds depth of flavor. Add the chopped carrot and celery and sauté for 2–3 minutes until fragrant. Season with salt and black pepper
- Add all the sliced onions to the pot. Cook on medium-low heat, stirring often, for about 30 minutes. The onions should start to soften and release their juices. Stir well.
- Reduce the heat to very low, cover partially, and let it simmer for 2–3 hours, stirring occasionally.
- About 10 minutes before the sauce is ready, cook the pasta in salted boiling water until al dente. Drain the pasta, reserving some of the water.
- Toss the pasta with the Genovese sauce in the pot. Add a splash of reserved pasta water if needed to coat the pasta evenly.
- Serve hot, optionally sprinkled with grated Parmesan or Pecorino cheese
