Pasta Alla Genovese is a wonderful, luscious beef and onion ragù recipe that is one of our most favorite comfort meals. It’s a slow-cooked, make-your-house-smell-amazing recipe thats perfect for a casual family dinner, but so delicious you could serve it for your next dinner party.
Grab a pot and let’s get started!
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Pasta Alla Genovese is a simple, slow cooked Neapolitan pasta sauce made from primarily onions and beef. The onions and beef are slow cooked together until they both falling apart and a creamy, decadent sauce is the result. Originating in Naples, Italy, this pasta sauce is simply one of the best things I’ve ever eaten. Traditionally made without any tomato product, you have to give this recipe a try. You will fall in love, you’re family will sing your praises, and you’ll look like the genius you are. I promise.
Did I mention this will make your house smell incredible? They should turn that incredible aroma into a candle. I said it.
pasta alla genovese ingredients
- Beef Chuck Roast
- Pancetta or Bacon
- Extra Virgin Olive Oil
- Yellow Onions
- Carrot
- Celery
- Dry White Wine
- Bay Leaf
- Parmesan Cheese and Rind
- Ziti or other tubular pasta
- Kosher Salt and Fresh Ground Pepper
how to make pasta alla genovese
Time needed: 4 hours
To make the best Pasta Alla Genovese ever, simply:
- Sear the beef.
Salt and pepper the chuck roast pieces. In a dutch oven, on high heat, sear the roast in olive oil until all sides are browned. Remove the roast and set it aside.
- Add the veg and deglaze the pan.
Lower the heat to medium, add the pancetta, onion, carrot, celery to the pot. Add the white wine and stir, scraping up the brown bits on the bottom of the pot.
- Return the beef.
Return the beef to the pot, nestling it into the onion and veggies. Add the parmesan rind and bay leaf. Simmer, covered on medium-high heat.
- Shred the meat and check liquid levels.
After 3 hours, check for tenderness and begin to pull the roast apart. Continue to simmer on low, uncovered until the meat is literally falling apart and the sauce is thickened. Try not to eat it all before you toss in some pasta.
- Cook the pasta.
While the sauce is finishing cooking, cook your pasta of choice according to package instruction.
- Toss, top, and enjoy!
Toss the cooked pasta with the sauce, top with extra parmesan cheese, and enjoy!
frequently asked questions
This recipe will actually taste better the next day! I would cook the ragù and let it hang out in the fridge overnight. When you’re ready to serve, just warm the ragù through and toss with your cooked pasta.
To make this recipe gluten-free, simply use a gluten-free pasta. There is nothing else in the recipe that would be of any concern.
The only ingredient that has dairy is the parmesan cheese. You can easily omit this and use some nutritional yeast instead. It’s the perfect substitution.
This is the perfect recipe to make in a large batch and freeze for when you need a simple solution for dinner. Freeze the sauce without pasta in deli containers. Let it thaw out in the fridge a day or two before using. Once you’re ready, simply reheat the sauce and toss with al dente cooked pasta.
What’s up with the parmesan rind?
When you buy a wedge of real parmesan cheese, the rind will be stamped with “parmigiano reggiano” and that is how you know it is authentic. There are a lot of imposters out there. That said, if you buy the real stuff with the rind, save the rinds. I beg you. Keep them in the freezer and pop them in sauces and soups. The flavor of the parmesan comes out and makes whatever you’re cooking taste incredible. This Pasta Alla Genovese is the perfect example.
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Instructions for Instant Pot or Slow Cooker
For the Instant Pot, sear the beef using the high sauté function. Remove beef and go through to step 3. Secure the lid of the Instant Pot and cook on high pressure for 1 hour, allowing it to depressurize naturally. Remove lid. Shred the meat and stir into that glorious sauce. If you feel the liquid needs to reduce, simply turn the sauté function for a bit. Cook the pasta according to package instructions and toss with the sauce when you are ready.
For the Slow Cooker, add all of the ingredients except for the pasta and cook on high for 4 hours or low for 8. Shred the beef and cook uncovered for a bit if you need to reduce the liquid. Toss with the cooked pasta and enjoy!
Shop Kitchen Essentials
Pasta Alla Genovese | An Onion and Beef Ragù
Ingredients
- 3 tbsp extra virgin olive oil
- 2-3 lb chuck roast, cut into large chunks
- ¼ lb pancetta or bacon, chopped
- 3 lbs yellow onions, thinly sliced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 cup dry white wine I used chardonnay
- 1 bay leaf
- parmesan rind, optional
- 1 lb ziti or other short, tubular pasta
- kosher salt and fresh ground pepper
- extra parmesan cheese, for topping
Instructions
- Liberally salt and pepper the outside of the chuck roast. In a dutch oven, on high heat, sear the roast in olive oil until all sides are browned. Remove the roast and set it aside.
- Lower the heat to medium, add the pancetta, onion, carrot, celery to the pot. Add the white wine and stir, scraping up the brown bits on the bottom of the pot.
- Return the beef to the pot, nestling it into the onion and veggies. Add the parmesan rind and bay leaf. Simmer, covered on medium heat.
- Occasionally, stir the beef and veggie mixture to ensure nothing is sticking to the bottom of the pot.
- After three hours, check for tenderness and begin to pull the roast apart. Continue to simmer, uncovered until the meat is literally falling apart and the sauce is thickened.
- While the sauce is finishing cooking, cook your pasta of choice according to package instruction.
- Toss the cooked, drained pasta with the beef and onion ragù.
- Garnish with parmesan cheese, fresh ground pepper, and enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Pasta Alla Genovese recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
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