Genovese Sauce (Ragù alla Genovese)

Not from Genoa—but a soulful Neapolitan masterpiece—this rich, slow-cooked onion and meat sauce simmers for hours until deeply caramelized, tender, and jammy. With layers of sweet brown onions, chuck steak, pancetta-like pork rashers, and white wine, it’s a labor of love that transforms humble ingredients into something extraordinary. Serve it over ziti or your favorite pasta, finished with a snowfall of Pecorino Romano.

Why You’ll Love This Recipe

This isn’t just another meat sauce—it’s time transformed into flavor. Originating in Naples—not Genoa as the name suggests—Genovese sauce is a celebration of patience. Unlike tomato-based ragùs, this one gets its deep umami richness from slowly caramelized onions and long braising. The result? A silky, almost sweet sauce where the beef melts into the onions, creating a texture that clings perfectly to pasta.

Perfect for:

• Special weekend cooking projects
• Feeding a crowd or freezing for later
• Fans of French onion soup, pot roast, or slow food
• Making memories in the kitchen

Ingredients

For the Soffritto Base

• ¼ large brown onion, quartered
• 1 small carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 3 tbsp extra virgin olive oil (EVOO)
• Splash of water (for blending)

For the Meat & Aromatics

• 600g (1.3 lb) beef chuck, cut into small, even cubes
• 300g (10.6 oz) pork rashers (like pancetta or thick bacon), diced
• 4 bay leaves
• Salt and freshly ground black pepper, to taste
• 150ml (½ cup + 1 tbsp) dry white wine (e.g., Pinot Grigio or Vermentino)

For the Onion Foundation

• 1.3 kg (2.8 lbs / about 4 large) yellow or brown onions, halved and sliced paper-thin
• Water, for soaking (optional, reduces sharpness and tears)

For Serving

• 300g (10.6 oz) ziti pasta (or rigatoni, paccheri, or tagliatelle)
• 1 tbsp salt, for pasta water
• Reserved pasta water (~1 cup)
• Freshly grated Pecorino Romano cheese, to serve

Step-by-Step Instructions

1. Prep the Onions

• Thinly slice 1.3 kg of onions using a mandoline or sharp knife.
• Optional: Soak in cold water 10–15 minutes to mellow sharpness and reduce crying! Drain well before use.

2. Make the Soffritto Paste

In a food processor:

• Add ¼ onion, carrot, celery, a generous drizzle of EVOO, and a splash of water.
• Pulse until smooth—a wet paste forms.

3. Brown the Meat

In a large Dutch oven over medium heat:

• Heat 3 tbsp EVOO.
• Add soffritto mixture and cook 8–10 minutes, stirring often, until golden and fragrant.
• Stir in beef chuck and pork rashers.
• Increase heat to medium-high and sear meat, stirring occasionally, until lightly browned (~5 mins).
• Cover and let steam 2 minutes—this tenderizes the meat.

Season lightly with salt and pepper and add bay leaves. Cover and simmer 2 more minutes.

4. Deglaze & Begin Braising

• Pour in white wine to deglaze the pan, scraping up any browned bits.
• Simmer 5 minutes uncovered, letting alcohol evaporate and flavors concentrate.

5. Add Onions & Slow Cook

• Gently fold in thinly sliced onions, mixing to combine. Some meat should rise to the top.
• Season again with a pinch of salt and pepper.
• Cover and cook on very low heat for 4 hours, stirring every 30 minutes to prevent sticking.

6. Reduce & Concentrate Flavor

• After 4 hours, remove the lid.
• Continue cooking uncovered for 2 more hours, stirring occasionally, until:
  • Sauce is thick, dark, and jam-like
  • Onions are deeply caramelized
  • Meat shreds easily

7. Shred the Meat

• Using a spoon or spatula, gently break apart the beef into tender strands.
• Discard bay leaves.

Taste and adjust seasoning if needed.

8. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook ziti (or chosen pasta) according to package directions until al dente.
• Reserve 1 cup pasta water, then drain.

9. Toss & Finish

In a large pan or directly in the Dutch oven:

• Add a portion of warm Genovese sauce and heat over medium.
• Add drained pasta and toss to coat.
• If too thick, add reserved pasta water 1–2 tbsp at a time to emulsify and create a silky sauce.
• Stir vigorously to help the sauce cling.

10. Serve with Style

• Divide among warm bowls.
• Top generously with freshly grated Pecorino Romano.
• Drizzle with extra EVOO if desired.

Serve immediately while hot and aromatic.

You Must Know

• Use chuck steak —its marbling breaks down beautifully during long cooking.
• Slice onions thinly —uniform cuts ensure even caramelization.
• Stir regularly —prevents burning during early stages.
• Tastes better the next day! Flavors deepen overnight.
• Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

• Store sauce separately from pasta in an airtight container in the fridge for up to 5 days.
• Reheat gently on the stove with a splash of water or broth.
• Freeze sauce base for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style in the Dutch oven for rustic charm.
• Great for gatherings—double the batch and freeze half.
• Pair with:
  • Garlic bread or focaccia
  • A crisp green salad with lemon vinaigrette
  • Roasted vegetables

Cultural Context

Despite its name, Ragù alla Genovese is a Neapolitan treasure born in the heart of southern Italy. It reflects the region’s love of slow food, seasonal produce, and transforming simple ingredients through time and care. Found at Sunday tables, festivals, and nonna’s kitchens alike, it honors how patience turns onions and meat into gold.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd or batch cooking.
• Want more sweetness? Add 1 tsp sugar or a peeled carrot to the soffritto.
• Make ahead: Assemble and refrigerate after Step 5. Finish cooking the next day.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I make it in a slow cooker?
A: Absolutely! Sear meat and onions first, then transfer to crockpot. Cook on LOW 8–10 hours.

Q: Why is my sauce watery?
A: Likely under-reduced. Simmer uncovered longer until jammy.

Q: Is this gluten-free?
A: Yes—if using GF-certified pasta and verifying all ingredients.

Q: Can I use canned tomatoes?
A: Not traditional—but some variations include a splash. Stick to classic for authenticity.

Q: Can I air fry leftovers?
A: No—but reheat gently on the stove for best texture.

Allergy Information

Contains: dairy (cheese), gluten (in pasta).
Gluten-free option: Use certified GF pasta.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats and cheeses.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings (with ziti)

• Calories: 580
• Fat: 28g
• Saturated Fat: 9g
• Carbohydrates: 54g
• Fiber: 4g
• Sugar: 8g
• Protein: 30g
• Sodium: 680mg

This sauce doesn’t shout. It simmers quietly, deep and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with onion, intention, and someone who says, “Let’s make it together.”