Pasta Genovese

Indulge in the comforting flavors of traditional Italian cuisine with Pasta Genovese, a rustic recipe hailing from Naples that's perfect for slow-cooked food lovers. This dish features tender chunks of beef chuck simmered for hours with a mountain of caramelized onions, aromatic carrots, celery, and garlic, creating a rich, velvety sauce that clings perfectly to rigatoni pasta. Enhanced with a splash of dry white wine and the subtle sweetness of tomato paste, the sauce develops deep, savory flavors that are irresistible. Perfect for cozy gatherings or a hearty family dinner, Pasta Genovese is best served topped with grated Parmesan cheese and a drizzle of extra virgin olive oil for an authentic finishing touch. With its slow-cooking process, this recipe shines as a make-ahead meal, allowing the flavors to meld beautifully, making it an essential dish to add to your Italian recipe collection.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 500 grams Beef chuck
• 1000 grams Yellow onions
• 2 medium Carrots
• 2 Celery stalks
• 2 Garlic cloves
• 4 tablespoons Extra virgin olive oil
• 100 milliliters Dry white wine
• 1 tablespoon Tomato paste
• 2 Bay leaves
• 1 to taste Salt
• 1 to taste Black pepper
• 400 grams Rigatoni pasta
• 1 to serve Grated Parmesan cheese

Directions

Step 1

Peel and finely slice the onions. Dice the carrots and celery. Mince the garlic cloves.

Step 2

Cut the beef chuck into large chunks, roughly 2-3 cm wide. Season with salt and pepper.

Step 3

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the beef chunks and sear on all sides until browned. Remove the beef and set aside.

Step 4

In the same pot, add the onions, carrots, celery, and garlic. Cook over low heat, stirring occasionally, for 10–15 minutes until softened and aromatic.

Step 5

Stir in the tomato paste and cook for another 2 minutes.

Step 6

Return the beef to the pot. Add the white wine and let it simmer until the alcohol evaporates, about 3–4 minutes.

Step 7

Add the bay leaves and season with a pinch of salt and pepper. Lower the heat to very low, cover the pot, and let the sauce cook for 3–4 hours. Stir occasionally to prevent sticking and ensure the onions break down into a rich sauce. Add a little water if the sauce becomes too thick.

Step 8

When the sauce is done, bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente.

Step 9

Drain the pasta and combine it with the sauce in the pot. Stir to fully coat the pasta in the rich onion and beef sauce.

Step 10

Serve immediately, topped with grated Parmesan cheese and an optional drizzle of olive oil.

Nutrition Facts

Serving size	(2309.0g)

Amount per serving	% Daily Value*
Calories	2832.9

Total Fat 129.8g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 465mg	0%
Sodium 4572.9mg	0%
Total Carbohydrate 244.1g	0%
Dietary Fiber 31.1g	0%
Total Sugars 57.7g
Protein 169.4g	0%

Vitamin D 20IU	0%
Calcium 472.6mg	0%
Iron 24.9mg	0%
Potassium 4111.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 24.0%

Carbs: 34.6%