Authentic Neapolitan Genovese Sauce

A deeply comforting Italian classic from Naples, Genovese sauce is a slow-cooked onion and beef sauce with no tomatoes at all. Over several hours, sweet onions melt into olive oil and tender beef, creating a rich, silky sauce that clings beautifully to pasta and tastes like true home cooking.

Why You’ll Love This Recipe

This recipe is all about simplicity and patience. With just a handful of ingredients, you get incredible depth of flavor. It’s hearty without being heavy, naturally sweet from the onions, and perfect for family meals, special Sundays, or whenever you want a truly authentic Italian dish made the traditional way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 kg yellow onions, thinly sliced
• 700 g beef chuck or beef shoulder, cut into large chunks
• 80 ml extra virgin olive oil
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 100 ml dry white grape juice or halal white cooking liquid
• 2 bay leaves
• 1 tsp fine sea salt, or to taste
• ½ tsp freshly ground black pepper
• 500 g pasta (traditionally ziti or rigatoni)

Directions

1. Heat the olive oil in a large, heavy-bottomed pot over low heat.
2. Add the sliced onions, carrot, and celery. Stir gently and cook for 20–25 minutes until the onions begin to soften and release their moisture. Do not brown them.
3. Add the beef chunks and season with salt and black pepper. Stir to coat the meat with the onions and oil.
4. Pour in the white cooking liquid and let it gently simmer for 5 minutes.
5. Add the bay leaves, cover the pot, and cook on very low heat for 4 to 5 hours. Stir occasionally to prevent sticking. The onions should melt into a thick, golden sauce and the beef should become very tender.
6. Remove the bay leaves. Shred or gently break apart the beef inside the sauce using a spoon.
7. Cook the pasta in salted water until al dente.
8. Toss the pasta with the Genovese sauce and a small splash of pasta cooking water until well combined. Serve hot.

Servings and timing

• Servings: 4 to 6 people
• Prep time: 20 minutes
• Cooking time: 4 to 5 hours
• Total time: Approximately 5 hours 20 minutes

Variations

• Pasta choice: Use spaghetti, paccheri, or mezze maniche if ziti is unavailable.
• Extra richness: Add a small knob of butter at the end for a silkier finish.
• Shredded beef serving: Serve the sauce with pasta and enjoy the beef separately as a second course with bread.
• Slow cooker method: Cook on low for 8 hours, stirring once or twice if possible.

Storage/Reheating

Store leftover Genovese sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Reheat gently on the stovetop over low heat, adding a little water if the sauce has thickened too much.

FAQs

What makes Genovese sauce different from other Italian sauces?

Genovese sauce contains no tomatoes and relies on onions and slow cooking for its rich flavor.

Is this sauce originally from Naples?

Yes, it is a traditional Neapolitan recipe passed down through generations.

Can I make this sauce ahead of time?

Yes, it actually tastes better the next day as the flavors continue to develop.

What cut of beef works best?

Beef chuck or shoulder is ideal because it becomes tender during long cooking.

Do the onions really cook down that much?

Yes, a large quantity of onions is essential; they melt into the sauce over time.

Can I blend the sauce?

Traditionally it is left chunky and silky, but you may partially blend if preferred.

Is this dish suitable for special occasions?

Absolutely, it’s often served for family gatherings and Sunday meals.

Can I reduce the cooking time?

Shorter cooking will work, but the flavor and texture will not be as deep.

Does the sauce taste sweet?

It has a natural sweetness from the onions, balanced by savory beef.

What cheese pairs well with Genovese sauce?

Aged hard cheese works well, but it can also be enjoyed without cheese.

Conclusion

Authentic Neapolitan Genovese sauce is a celebration of patience, tradition, and simple ingredients. With its velvety texture and comforting flavor, this timeless recipe proves that great Italian cooking doesn’t need complexity—just care, time, and love.

Print