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Pasta alla Genovese Napoletana
Pasta alla Genovese is a classic Neapolitan dish that's rich, meaty, and incredibly comforting. Sweet onions and beef slowly cook down until caramelized and fall-apart tender, creating a ragù that tastes like a cross between French onion soup and pot roast, only better. It gets tossed with pasta and a shower of grated Parmigiano for a dish that's so delicious you’ll want to double the recipe!
👥 6 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 30 min🔥 Cook: 4h👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
📝 Preparation Steps
1
Heat the olive oil in a large heavy bottomed pot or Dutch oven over medium heat. Season the beef generously with salt and pepper, then add it to the pot in a single layer. Cook, turning occasionally, until browned on several sides, then transfer the meat to a plate and set aside.
2
Add the carrot and celery along with a pinch of salt. Cook, stirring, until softened, about ⏱️ 5 minutes.
3
Add the sliced onions, bay leaves and another pinch of salt. Stir well to coat everything in the oil, then add ½ cup of water. Cover and reduce the heat to medium-low.
bay leaves3
4
Cook, stirring every ⏱️ 5 minutes, until the onions have softened and released their liquid, about ⏱️ 20-30 minutes.
5
While the onions cook, preheat the oven to 325°F.
6
Uncover the pot and add the white wine. Nestle the beef back into the pot along with the marrow bone, if using, then cover completely with onions.
7
Cover the pot, then transfer to the oven and cook for ⏱️ 1 hour.
8
Give everything a stir, then add the cherry tomatoes and the Parm rind if using. If a lot of liquid has evaporated and the pot looks dry, add a splash of water.
9
Cover and return the pot to the oven for an additional ⏱️ 2-3 hours, checking and stirring halfway through. Add more water as needed to keep it moist. It’s done when the onions are very soft and jammy and the beef is easily falling apart.
10
Remove the beef and set aside to cool slightly, then remove the Parm rind, bay leaves and marrow bone. If using a marrow bone, scoop the softened marrow into the pot and discard the bone. Mix in the marrow so it’s fully incorporated into the sauce.
bay leaves3
11
Shred the beef while it’s still warm, then return it to the pot and stir to combine. Taste and adjust with more salt and pepper as needed.
12
Bring a large pot of well-salted water to a boil. Cook the pasta until al dente. Reserve about 1 cup of pasta water, then drain.
13
Add the pasta directly to the sauce along with a splash of pasta water. Cook over low heat while stirring and tossing constantly.
14
Add a little bit of grated Parmigiano Reggiano, a little bit of parsley if desired and more pasta water as needed, then continue tossing until the sauce clings to the pasta and looks cohesive.
Parmigiano Reggiano rind (optional)1Parmigiano Reggiano (freshly grated )
15
Serve hot with a drizzle of extra virgin olive oil and plenty of freshly grated Parmigiano Reggiano.
extra virgin olive oil (plus more for drizzling)2 tablespoonsParmigiano Reggiano rind (optional)1Parmigiano Reggiano (freshly grated )
Nutrition Facts
calories
684 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
6 g
sugar Content
11 g
sodium Content
116 mg
protein Content
34 g
trans Fat Content
1 g
cholesterol Content
78 mg
carbohydrate Content
76 g
saturated Fat Content
7 g
unsaturated Fat Content
12 g
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