ItalianNeapolitan
Genovese Napoletana
by Federico Fusca Chef · 332K subscribers on YouTube
The true Neapolitan Genovese: a sauce of onions and beef slowly cooked for hours, served with ziti pasta. An ancient and powerful traditional recipe from Naples.
- Cook
- 4h
- Difficulty
- medium
Ingredients
12 items- 2.5 kgMontoro Onions
- 1.5 kgBeef Shank
- 2 pcsCeleryribs
- 2 pcsCarrot
- Parsleya bunch for bouquet garni
- Bay Leavesa few leaves
- Olive Oilextra virgin, as needed
- White Winea splash
- Saltto taste
- Pepperto taste
- 1 tbspTomato Paste(optional) — optional, for color
- Pasta Zitior mezzanelli; about 500 g typically
Method
- Peel and thinly slice the Montoro onions.
- Cut the beef muscle into large chunks.
- Cut the celery and carrot into small dice (brunoise).
- Prepare a bouquet garni with parsley and bay leaves.
- In a large pot, heat plenty of olive oil.
- Sear the meat on all sides, season with salt and pepper.
- Add the celery and carrot and sauté briefly.
- Add all the sliced onions and stir well.
- Add the bouquet garni and a splash of white wine.
- Cover and cook over low heat for about 4 hours, stirring occasionally.
- After about 3 hours, check the meat: it should be tender and shred easily. Mash any large pieces with a fork.
- OPTIONAL: Add one tablespoon of tomato concentrate to color the sauce.
- Cook the ziti pasta in boiling salted water according to package directions (about 12–13 minutes).
- Drain the pasta al dente and toss it in the Genovese sauce.
- Serve with plenty of sauce and shredded meat.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
