Description
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.
Ingredients
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 tbsp extra virgin olive oil
1 tbsp tomato puree or tomato sauce (optional)
Parmigiano Reggiano or Parmesan cheese, to taste
Kosher salt and black pepper, to taste
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 10g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
