How to Make the Best Pasta alla Genovese: A Napolitano Classic with a Story
- Giulia Forchetta
- Apr 29
- 4 min read
What Is Pasta alla Genovese?
Despite its name, Pasta alla Genovese has almost nothing to do with Genoa and everything to do with Naples.This dish is pure Campania: slow-cooked, onion-sweet, beef-rich magic.The first time I made it, I realized why it’s considered a celebration meal — the way the onions melt into a silky sauce, the scent that fills your kitchen for hours, and the debate over every small detail.
Some say carrots have no place in Genovese. Others argue celery must be added. Some swear by veal shoulder, others by beef brisket. What’s universally agreed upon is this: the onions must be sliced thinly, the sauce must be cooked low and slow for hours, and the final result must make your mouth water before it even hits the table.
This is a dish born from patience, from gathering around a stove on a Sunday, and from the Napolitano spirit of turning simple ingredients into unforgettable meals.
This recipe serves 6 and requires about 3 to 4 hours of slow, loving cooking.
Ingredients
2.5–3 pounds (about 1.2 kg) white or golden onions, thinly sliced
1.5 pounds (700g) beef brisket or veal shoulder, whole
2 tablespoons olive oil
1/2 cup (120ml) dry white wine (preferably from Campania, see below)
1 celery stalk, finely chopped (optional, depending on your family tradition!)
1 carrot, finely chopped (optional, depending on your loyalty in the carrot/no carrot debate)
Salt and freshly ground black pepper, to taste
1 pound (450g) pasta (ziti spezzati or rigatoni are traditional)
Parmesan or Pecorino Romano cheese, for serving
Step 1: Preparing the Base
Heat olive oil in a heavy-bottomed pot over medium heat.Add the whole piece of meat and sear it on all sides until nicely browned. Remove and set aside.
Lower the heat and add your mountain of thinly sliced onions to the pot. Stir gently, coating them in the oil and beef juices.(If using, add celery and carrot now.)
Cook the onions low and slow, stirring occasionally. You want them to melt — not burn. This can take up to 2 hours. They will reduce dramatically, turning golden and silky.
Step 2: Adding the Meat and Wine
Return the seared meat to the pot, nestling it among the onions.Cover and let it simmer very gently for another hour, occasionally stirring to make sure nothing sticks.
In the final hour of cooking, pour in the white wine and let it simmer uncovered, allowing the alcohol to evaporate and the sauce to become glossy and deeply flavorful.
The onions should turn into a rich, caramel-colored sauce, and the meat should be tender enough to shred easily.
Step 3: Cooking the Pasta and Serving
Bring a large pot of salted water to a boil.Cook your pasta (ziti spezzati or rigatoni) until al dente, according to package instructions.
Drain and toss the pasta immediately with a generous amount of Genovese sauce.(Traditionally, the shredded meat is served separately as a second course, but you can also mix it into the pasta.)
Top with a sprinkle of grated Parmesan or Pecorino Romano, and serve hot.
Closing Notes: The Art of Genovese
Every forkful of Pasta alla Genovese tells a story — of patience, tradition, and spirited debates in Neapolitan kitchens. Whether you side with Team Carrot or No Carrot, the soul of the dish is in the slow-cooked onions and the hours of love you give it.
Leave a comment and tell me: how does your family make their Genovese?And if you’re hungry for more, check out other recipes from the Culinary category at Under the Olive Tree.
🍷 Wine Pairing Recommendation
For a perfect match, pour a glass of Fiano di Avellino — a white wine from Campania that’s fresh but structured enough to stand up to the richness of the onions and beef. If you prefer red, a Taurasi (made from Aglianico) would bring a bold, earthy note that complements the slow sweetness of the sauce.
Final Thoughts
Today, you’ve learned how to create one of Southern Italy’s most soulful and historic dishes — Pasta alla Genovese — a celebration of slow cooking, sweet caramelized onions, and generations of Napolitano tradition. Whether you added carrots, celery, or kept it pure and simple, the heart of Genovese is always patience and passion.
🍝 Did you try this recipe?
I’d love to hear how it turned out for you!
Leave a comment below, share a photo of your version on Instagram, or tag Under the Olive Tree so I can see your Genovese masterpiece.
🌿 Want more Southern Italian recipes and stories?
Be sure to explore the Culinary category for more timeless flavors from under the Mediterranean sun.
Comentarios