Penne alla Genovese
Penne alla Genovese is a classic Neapolitan pasta dish, despite what its name suggests. It has no historical connection to Genoa but is deeply rooted in Naples' culinary tradition. The origins of the dish date back to at least the 15th century, when onions were widely used in Southern Italian cooking. Some believe the name may have originated from Genoese merchants or chefs working in Naples during the Renaissance. Others suggest it was named after a particular Genoese cook who popularized the recipe. Either way, La Genovese has remained a staple of Neapolitan cuisine for centuries.
In Naples, the dish is more than just a pasta sauce—it’s a cherished Sunday tradition. The slow cooking of onions creates a rich, naturally sweet sauce, making it a rare Italian pasta dish that doesn’t rely on tomatoes for depth of flavor.
Serving:
6
Preparation time:
200 min
Calories per person:
Ingredients
Marodi Penne Rigate: 400 g
Beef: 1000 g
Onion: 1000 g
Carrot: 1 piece
Celery stalk: 1 small
Bay leaf: 2 pieces
White wine: 100 ml
Beef broth: as needed
Olive oil: as needed
Salt: to taste
Pepper: to taste
Pecorino Romano: for serving
Preparation instructions:
- Cut the beef into larger pieces
- Heat olive oil in a large pot and sear the meat on all sides until it develops a golden-brown crust
- Sear the meat in batches and set the cooked pieces aside on a plate
- In the same pot, add sliced onions, grated carrot, and finely chopped celery, then sauté until softened
- Return the meat to the pot, add the bay leaf, and pour in the white wine. Let the alcohol evaporate, then gradually add beef broth as needed to allow the meat to simmer gently
- Cover and cook over low heat for two to three hours, stirring occasionally, until the meat is tender and the sauce is reduced
- Toward the end of cooking, you can remove some meat, shred it into smaller pieces using a fork, and return it to the pot
- Cook the pasta in salted water according to package instructions, drain it, serve on a plate, and top with the meat sauce
- Serve warm with grated Pecorino Romano
Nutritional value:
Carbohydrates: 66.7 g
Protein: 55.7 g
Fat: 39.7 g
Origin of the recipe:
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