Ziti alla Genovese
Slow onion-and-beef ragù for broken ziti
Naples’ genovese: beef slowly cooked with abundant onions, carrot, celery and white wine until the onion becomes a rich pasta sauce.
Naples, Campania
The regional version.
Naples’ slow-cooked white onion-and-beef genovese with broken ziti, without a tomato ragù base.
- Genovese is a Neapolitan onion-and-beef sauce, not basil pesto.
- A large quantity of onions cooks slowly into the sauce.
- The beef can be served separately after the dressed pasta.
Technique: slow onion-and-beef ragù for broken ziti
Do not rush the onions with high heat or replace them with a quick caramelised-onion garnish. They need to soften with the meat and become the body of the sauce.
The recipe
Ziti alla Genovese
Ingredients
Main
Method
- 1
Slice onions thinly. Put beef, carrot, celery, oil and onions into a heavy lidded pot and season lightly.
- 2
Cover and cook over low heat for about 1 hour, stirring occasionally as onions release their liquid.
- 3
Uncover partly and continue for 3–4 hours, turning beef and stirring the bottom regularly until onions collapse and darken gently.
- 4
As the onions dry, add wine in two additions and let each reduce; add small splashes of water only to prevent catching.
- 5
Lift out tender beef, keep it warm and check the sauce is thick. Boil broken ziti until al dente and reserve some water.
- 6
Dress ziti with the onion sauce, loosening as necessary. Serve with pecorino and the beef alongside or as a later course.
The version on this page
Naples’ slow-cooked white onion-and-beef genovese with broken ziti, without a tomato ragù base.
- Genovese is a Neapolitan onion-and-beef sauce, not basil pesto.
- A large quantity of onions cooks slowly into the sauce.
- The beef can be served separately after the dressed pasta.
Cooking it well
Do not rush the onions with high heat or replace them with a quick caramelised-onion garnish. They need to soften with the meat and become the body of the sauce.
Serving and planning
Serve the ziti as a first course, then slice or pull the tender beef for the meat course.
Explore the Italian regional cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
You might also like
2 hrs 25 minSicilian · Oven
Anelletti al Forno Palermitani
A Palermo pasta timballo made with little anelletti rings, beef-and-pork ragù, peas, primosale and a breadcrumb crust.
2 hrs 50 minSicilian · Oven
Pasta ’Ncasciata Messinese
Messina’s rich baked pasta with slow meat ragù, fried aubergines, hard-boiled eggs, salame, peas and melting caciocavallo.
3 hrs 25 minEmilian · Stovetop
Tagliatelle al Ragù Bolognese
Egg tagliatelle with beef and fresh pancetta ragù, wine, a little tomato and optional milk.