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!
Jump to:
- Pull Up A Chair and Let's Chat!
- The Beef and Onions: A Match Made In Heaven
- The Importance Of A Good Dutch Oven
- How to Make It
- Frequently Asked Questions
- What's Up With The Parmesan Rind?
- Instant Pot and Slow Cooker Instructions
- Storage and Reheating Instructions
- Pasta Alla Genovese Recipe
- Other Recipes You'll Love
If you're in the mood for more fantastic recipes just like this Pasta Alla Genovese, you've got to try my Creamy Chicken Spaghetti or my Slow Cooker Beef Ragù. Both so easy. Both so delicious and comforting!
Pull Up A Chair and Let's Chat!
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.
The Beef and Onions: A Match Made In Heaven
When you start saying things like slow-braised, fall-apart, succulent beef with a caramelized onion sauce, I tend to get a bit hot and bothered if ya know what I mean. How could that ever be bad?!
For the beef, what you use for pasta all Genovese will matter. I 100% recommend using a beef chuck roast here. It has the fat content that will make the beef unctuous and wonderful. This is definitely not the recipe for a lean cut beef roast.
For the onions, and they are just as much a costar to this blockbuster as the beef, I prefer a yellow Spanish onion. I find that the sugar content is perfect for the slow-braising and they become caramelized and rich and sweet and just wonderful.
The Importance Of A Good Dutch Oven
You need a good dutch oven. That is all there is to it. It's a true workhorse in the kitchen and if you buy a good one, it'll last a lifetime. Everything from soups, to slow-braised pot roast to this pasta alla Genovese.
Specifically, using a heavy duty dutch oven will allow us to sear the beef and braise it for a long period of time, creating that beyond-delicious beef and onion ragù that is Pasta Alla Genovese.
I own both the Staub brand and the Le Creuset brand dutch ovens. Expensive? Yes. Will last and they back up their warranty. Yes, they do. I've had a couple cheaper versions and they have all chips and/or cracked in a few years. I recommend saving your money and investing in quality.
Buy Now → 
How to Make It
Pasta Alla Genovese is super simple to make. It takes some time, yes, but so very easy. I'll give you the quick rundown here, but the details will live in the recipe card below.
Simply:
- Season and sear the beef.
- Add the pancetta and veggies.
- Deglaze and braise.
- Shred the beef.
- Toss with pasta and plenty of parmesan cheese.
That's it! I love serving it alongside a good piece of crusty bread like my Dutch Oven No Knead Bread!
Frequently Asked Questions
Can you make this Pasta Alla Genovese recipe ahead of time?
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.
How can I make this recipe gluten-free?
To make this Pasta Alla Genovese recipe gluten-free, simply use a gluten-free pasta. There is nothing else in the recipe that would be of any concern.
Is this Pasta Alla Genovese recipe dairy-free?
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.
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 of how to use it.
Instant Pot and Slow Cooker Instructions
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!
Storage and Reheating Instructions
Fridge Instructions: The leftovers will stay good in an airtight container in the fridge for up to 3 days.
Reheating: To reheat leftovers, slowing warm in the microwave or stovetop. Add a splash of broth if needed.
Freezing Instructions: Pasta Alla Genovese 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 freezer-safe containers or bags. 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.
Pasta Alla Genovese Recipe
Ingredients
- 3 tablespoon 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
If you guys make this Pasta Alla Genovese, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
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
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Carole Sidecker says
I never had this before and now make it for my family often. Very easy and we all love it!
Rufus says
Thank you so much, for letting me know Carole! Have a wonderful day!