Authentic Neapolitan Genovese Sauce
Authentic Neapolitan Genovese sauce is a slow-cooked Italian classic made with sweet onions and tender beef, simmered gently until rich, silky, and deeply comforting, with no tomatoes at all.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 5 hours 20 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Halal
Ingredients
- 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 (ziti or rigatoni)
Instructions
- Heat the olive oil in a large heavy-bottomed pot over very low heat.
- Add the onions, carrot, and celery and cook gently for 20–25 minutes until softened and releasing moisture, without browning.
- Add the beef chunks, season with salt and black pepper, and stir to coat evenly.
- Pour in the white cooking liquid and let it simmer gently for 5 minutes.
- Add the bay leaves, cover, and cook on very low heat for 4–5 hours, stirring occasionally to prevent sticking.
- Remove the bay leaves and shred the beef gently within the sauce.
- Cook the pasta in well-salted water until al dente.
- Toss the pasta with the Genovese sauce and a splash of pasta cooking water, then serve hot.
Notes
- The onions should slowly melt into a golden, creamy sauce.
- Low and slow cooking is essential for authentic flavor.
- The sauce tastes even better the next day.
- Serve the beef separately as a second course if desired.
- Freeze leftovers for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
