ItalianNeapolitan
Genovese Napoletana
by Manu Food · 60K subscribers on YouTube
Genovese is a traditional Neapolitan pasta dish made with slow-cooked onions and various cuts of beef and pork, finished with basil and pecorino cheese.
- Cook
- 4h
- Servings
- 5
- Difficulty
- medium
Ingredients
14 items- 500 gCandele di Gragnanoor other long pasta
- 4 kgCipolla Montoro o Ramataapprox. 4 kg
- 500 gGammunciello (Muscolo di Manzo)beef muscle
- 500 gGallinella (Muscolo di Maiale)pork muscle
- 500 gTracchie di Maiale (Costine di Maiale)pork ribs
- 2 pcsCarrot2-3 carrots
- 1 pcsCelerywhole stalk
- 2 pcsBay Leavesbay leaves
- 1 tbspTomato Paste
- White Wineto taste
- Basilto taste
- Extra Virgin Olive Oilto taste
- Pecorino Romanoto taste
- Saltto taste
Method
- Slice the onions very thinly.
- Cut the meat into fairly large pieces.
- Sear the meat in abundant extra virgin olive oil.
- Add a chopped mixture of celery and carrots.
- Deglaze with white wine.
- Add bay leaves and tomato concentrate.
- Add the sliced onions.
- Cook slowly for at least 4 hours.
- Drain the pasta al dente.
- Toss the pasta in the sauce for a few minutes.
- Add plenty of fresh basil and pecorino cheese.
