I adore this recipe because it brings the warmth and soul of Italian home cooking to my kitchen. The onions slowly caramelize and melt into the sauce, while the beef becomes tender and shreds effortlessly. It’s a dish that fills the house with an irresistible aroma and tastes even better the next day. I also love how flexible it is — I can serve it for a cozy family dinner or a special Sunday meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb dry ziti or rigatoni pasta 2 lbs yellow or white onions, finely chopped 1.33 lbs lean beef chuck (or blade), roughly chopped 3 carrots, peeled and chopped 2 stalks celery, finely chopped 2/3 cup halal substitute ingredient 3 tablespoons extra virgin olive oil 1 tablespoon tomato puree or a few tablespoons tomato sauce (optional) Parmigiano Reggiano or Parmesan cheese (optional), to taste Kosher salt and black pepper, to taste
Directions
I start by cleaning, peeling, and finely chopping the onions, carrots, and celery. Sometimes I use a food processor, but I make sure not to over-blend them — I like keeping some texture.
I trim any excess fat from the beef and cut it into about five large pieces.
In a heavy-bottomed pot or Dutch oven, I heat the olive oil over medium heat for a couple of minutes.
I add all the onions and sauté them until they start to soften, then I add the beef, carrots, and celery. I cook until the meat browns nicely and everything is well combined.
I season generously with salt and pepper, then cover the pot and let it cook over a low flame for about two hours, stirring occasionally and breaking up the beef with a wooden spoon as it softens.
If the onions don’t release enough liquid to keep the mixture moist, I add a splash of water or a bit of tomato sauce to help it braise gently.
Once the meat is very tender, I pour in the halal substitute ingredient and let the sauce simmer gently for another hour. The onions turn into a luscious, creamy sauce, and the beef becomes perfectly soft and easy to shred.
While the sauce finishes, I bring a large pot of salted water to a boil and cook the pasta until al dente, following the package directions.
I reserve a small cup of pasta water before draining, then mix the pasta into the sauce, stirring until it’s well coated. If needed, I add a little of the reserved water to loosen the sauce.
I serve it hot, topped with freshly grated Parmigiano Reggiano for extra richness.
Servings and Timing
This recipe serves 4 people. It takes about 15 minutes to prep and around 3 hours to cook, so the total time is roughly 3 hours and 15 minutes. It’s a slow-cooked dish, but the flavor payoff is incredible — rich, sweet, and savory all at once.
Variations
I sometimes use veal instead of beef for a more delicate flavor. For a lighter version, I skip the tomato entirely and let the onions and beef shine. If I want more depth, I add a pinch of nutmeg or a bay leaf while it cooks. I also love tossing the sauce with pappardelle or tagliatelle instead of ziti for a different texture.
Storage/Reheating
I store leftover sauce in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. It reheats beautifully — I warm it gently in a saucepan with a splash of water or stock to loosen it. The flavor actually improves after resting overnight, making it perfect for meal prep or next-day lunches.
FAQs
What is Genovese sauce?
It’s a slow-cooked onion and beef sauce from Naples, not Genoa, known for its sweet, savory flavor and creamy texture.
Can I make this ahead of time?
Yes, in fact, it tastes even better the next day once the flavors have deepened.
What type of pasta works best?
I like ziti or rigatoni — their ridges hold the thick sauce beautifully.
Can I make it without meat?
Yes, I can make a vegetarian version by skipping the beef and adding more onions and celery for richness.
How do I know when the sauce is ready?
The onions should have melted into a creamy consistency, and the meat should be tender enough to shred easily.
Can I add garlic?
Yes, a small clove or two adds a nice extra layer of flavor, though it’s not traditional.
Can I use chicken or turkey instead of beef?
Yes, both work well, though the flavor will be lighter.
How can I thicken the sauce?
I let it simmer uncovered for a few extra minutes until it reaches the desired consistency.
Can I serve it with rice or polenta?
Definitely — it’s delicious over creamy polenta or even mashed potatoes.
Conclusion
I love how this Genovese Sauce and Pasta brings together simple ingredients into such a rich, comforting meal. The slow cooking turns humble onions and beef into a velvety sauce full of flavor and depth. Whether I’m making it for Sunday dinner or a cozy family night, it always feels special — a true taste of Italian home cooking that warms both the heart and the table.
This Genovese Sauce and Pasta is a classic Neapolitan dish made with slow-cooked onions, tender beef, and aromatic vegetables. The onions melt into a rich, creamy sauce that clings beautifully to pasta, creating a hearty, comforting Italian meal full of depth and flavor.
Clean, peel, and finely chop the onions, carrots, and celery. Trim any excess fat from the beef and cut it into large chunks.
In a heavy-bottomed pot or Dutch oven, heat olive oil over medium heat for a few minutes. Add all the onions and sauté until softened.
Add the beef, carrots, and celery, and cook until the meat browns nicely and everything is well combined. Season generously with salt and pepper.
Cover the pot and cook over low heat for about 2 hours, stirring occasionally and breaking up the beef as it softens. If needed, add a splash of water or tomato sauce to keep it moist.
Once the meat is tender, pour in the halal substitute ingredient and let the sauce simmer gently for another hour. The onions will transform into a creamy sauce, and the beef should be soft enough to shred.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a small cup of pasta water before draining.
Shred the beef and mix the sauce well. Add the cooked pasta to the sauce, tossing until well coated. Add a little pasta water if needed to loosen the sauce.
Serve hot, topped with freshly grated Parmigiano Reggiano and black pepper.
Notes
Use veal for a milder, delicate flavor or chicken/turkey for a lighter version.
Skip the tomato for a traditional onion-forward version.
Add a pinch of nutmeg or a bay leaf for more depth.
Serve leftovers over polenta or mashed potatoes.
The sauce tastes even better the next day — perfect for meal prep.
