Why You’ll Love Pasta alla Genovese (Beef & Onion Ragu) Recipe

I love this recipe because it’s hearty, comforting, and built on patience rather than complicated techniques. I enjoy how the onions transform into a silky sauce that gives incredible depth without relying on heavy tomatoes. It feels special enough for a Sunday dinner or date night, yet it’s incredibly satisfying and rustic.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Beef & Onion Ragu

4 oz finely diced beef fat or extra beef trimmings
2 1/2 lbs beef chuck roast, cut into 3-inch pieces
2 tablespoons olive oil
4 medium yellow onions
1 celery rib, finely diced
1 medium carrot, finely diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup beef broth, divided
10 oz cherry tomatoes, divided
1 bay leaf
kosher salt and freshly cracked black pepper

Pasta alla Genovese

1 lb. ziti pasta
3 tablespoons unsalted butter
1 cup reserved pasta water
1/4 cup torn basil leaves
parmesan cheese, for serving

Directions

Beef & Onion Ragu

I start by peeling the onions, cutting them in half from root to stem, and slicing them very thin. I like using a mandoline so they cook evenly and melt into the sauce.

I heat a large dutch oven over medium-low heat and add the finely diced beef fat. I let it cook gently until it renders and becomes lightly golden, then remove the crisp pieces with a slotted spoon and set them aside, leaving the rendered fat in the pot.

I increase the heat to medium, season the beef generously with salt and pepper, and sear it for 3 to 4 minutes per side until deeply browned. I work in batches if needed, then transfer the beef to a plate. I preheat the oven to 350°F.

I add the olive oil to the pot, followed by half of the sliced onions, carrots, celery, and garlic. I cook everything for about 6 to 8 minutes, stirring occasionally, until softened and lightly browned. I stir in the tomato paste and cook for another 2 to 3 minutes until it deepens in color.

I return the beef to the pot along with the rendered beef pieces and half of the beef broth, scraping up any browned bits from the bottom. I nestle the beef into the vegetables, top it with the remaining raw onions, add half of the cherry tomatoes and the bay leaf, and season lightly with salt and pepper. I cover the pot, leaving the lid slightly cracked, and transfer it to the oven.

I let the ragu braise for about 2 1/2 hours, checking occasionally to make sure it doesn’t dry out. If needed, I add a little water or broth. Once done, I let it rest for 10 minutes, then place it back on the stovetop over medium heat. I stir in the remaining tomatoes and beef broth and simmer for about 15 minutes until the beef shreds easily and the onions are fully melted into the sauce.

Pasta alla Genovese

While the sauce rests, I bring a large pot of salted water to a boil and cook the ziti until al dente. I reserve 1 cup of the pasta water and drain the pasta.

I stir the butter and basil into the ragu, then add the cooked pasta along with about 2/3 cup of the reserved pasta water. I simmer everything together for 3 to 4 minutes, stirring often, until the sauce clings to the pasta. I adjust the consistency as needed with more pasta water or parmesan.

I season to taste with salt and pepper, portion into bowls, and finish with freshly grated parmesan.

Servings and Timing

I make this recipe to serve 6 to 8 people. Prep time is about 30 minutes, cook time is roughly 3 hours, and total time comes to around 3 hours and 30 minutes.

Variations

I sometimes swap ziti for rigatoni or paccheri for a heartier bite. When I want extra richness, I add a little more butter at the end. I also enjoy finishing the dish with extra basil or a drizzle of olive oil.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat gently on the stovetop with a splash of water or broth to loosen the sauce. I find the flavors deepen even more the next day.

FAQs

What makes Genovese sauce different from other ragu?

I love that it relies heavily on onions instead of tomatoes for its signature flavor.

Do the onions really melt into the sauce?

Yes, with slow cooking they completely break down and create a silky texture.

Can I make this ahead of time?

I often make the ragu a day ahead since it tastes even better the next day.

What cut of beef works best?

I prefer chuck roast because it becomes tender and shreds beautifully.

Can I freeze the ragu?

I freeze the ragu without pasta for up to 3 months.

How do I know when the beef is done?

I know it’s ready when it easily pulls apart with a fork.

Can I use a slow cooker?

I prefer the oven for better control, but a slow cooker works on low for 8 hours.

What cheese is best for serving?

I always use freshly grated parmesan for the best flavor.

Can I add more tomatoes?

I keep them minimal, but I can add more if I want a slightly brighter sauce.

Does this reheat well?

I find it reheats beautifully and tastes even better the next day.

Conclusion

This pasta alla Genovese is one of my absolute favorite comfort meals because of its rich depth, tender beef, and melt-in-your-mouth onions. I love how time and simple ingredients come together to create a dish that feels incredibly special and satisfying every time.