How To Make Pasta Alla Genovese - Neapolitan Beef and Onion Pasta Sauce
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Pasta alla Genovese is a Neapolitan onion and beef sauce (no tomato) that's unique and simply amazing! For more Italian comfort food recipes check out this pasta playlist: • Comforting Pasta Recip...
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Pasta Alla Genovese Ingredients:
-1 pound penne or ziti
-2 pounds chuck roast
-5 pounds onion diced
-1 medium carrot diced
-1 rib celery diced
-1/4 pound pancetta diced
-1 cup dry white wine
-1/4 cup olive oil
-2 teaspoons kosher salt
-1 teaspoon black pepper
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#pastaallagenovese #pasta #italianfood
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You're doing such great work here, James. I follow you on instagram as well and am always impressed by your cooking skills and obvious knowledge of Italian food, ingredients and cooking techniques. I much prefer your videos that include you doing the actual live cooking rather than narrated videos that just show the overhead of shot of the pan. This feels more personable and watchable. I can imagine how much work you put into these videos and how discouraging it can be when the viewers don't seem to be there. But hang in there. They will find you! Your food is amazing, your kids are so adorable. I look forward to every new video. Keep em coming!!
Thanks Patrice! I really appreciate it! I made a commitment to put out a video every week and am sticking to it, hoping some more viewers find me😅
Paulie: don’t put too many onions in the sauce
Sip and Feast: I didn’t put too much onions in. Five pounds of onions. That’s all I did.
Lol. This one is not light on onions. Thanks for watching!
Ay you think I used to much onions? Fuhgedabouddit.
Genovese is all based on onions! True neapolitan here, he did the right thing! I was expecting more onion sauce at the end though (that's the most flavourful part of the dish, i think i could be addicted to it), so I think he picked wrong onions for this dish.
30 more minutes and pastas gonna be rdy. Dude ypu deserve way more views and subscribers!
Thanks so much! Hope you enjoyed the pasta!
Made this for the old Italian lady next door. She cried it remained her off home, thank you so much for making an old lady happy.
Wow, thank you for sharing that with me. Really appreciate the comment.
Wow ! Great ! You are on your way to a very popular/successful TH-cam cooking channel !
Thank you! I appreciate you watching and helping the channel grow!
One of my favorite memories as a kid is waking up on a Sunday morning while my dad was making this. Nothing smells better than 5 pounds of onions being caramelized in beef and pork fat. We always had the beef as a second dish and linguine with the sauce as a first dish. The sauce also accompanied the beef.
What do you serve the beef with? (second dish)
Thanks for this really nice video. I've made this dish several times using a recipe from Chef John/Food Wishes. It's very similar to yours except his calls for just a bit of tomato paste (he does say that isn't traditional) and says you can use salt pork in lieu of pancetta (which I did). It is such an amazing sauce. Probably the best sauce I've had that I have never heard of before making it. The vey first time I tried it, I wasn't sure what to think because of the sweetness from the onion. But it wasn't long before I was craving it again and again. It makes quite a bit and freezes really well. Thanks for bringing attention to such a a great (and mostly unheard of) dish. Can't wait to try some of your other delicious looking recipes! Way to go, chef!
Thanks for liking the video. Chef John is awesome, and like him, I like to change things up and don't care if it's exactly traditional. A bit of tomato paste and the salt pork would be great.
Ciao, i'm half german and half italian, living here in Brunswick in germany, my father was originated from puglia in southern italy, so nice recipe, i have to cook some Pasta today and eat them while lying in my bed haha so a good start into the new year 2022 for You all ..
My wife and I just got back to the states from living in Naples for three years; Genovese was my all time favorite dish; the flavor strongly recalls French Onion Soup. In our neighborhood, Vomero, it was usually served with pasta paccheri, which gets its name from the "smacking" sound it makes when you eat it. Just as we were leaving to come back to the states, a small grocer had selling pre-made Genovese -- to be added to cooked pasta in the kitchen, and voila, quick Genovese. This was a bit of a sacrilege, as Neopolitan families take pride in making dishes from scratch -- especially for Sunday dinner, no matter how long they take. Love your channel -- especially when your kids get involved. Cheers!
I've just made this dish. Lazy Sunday afternoon, bottle of Chardonnay and chilling as it cooked.
STUNNING DISH!!! What a triumph. So simple that even a clown like me can cook it and get top level results. I can't comprehend the sweetness that came from the onions over that long cooking period. Really, really good dish.
Thank you for this one, it's going to become a staple.
And it will feed way more then 6, for sure.
James, my man, keep up the good work. Its valuable and greatly appreciated.
Thank you!!!
This is what I love about so many Italian dishes. Its about getting good ingredients, but sooo amazingly simple.
I used a chuck roast and as many onions as my pot would hold.. I cooked it for 8 hours. you couldn't even tell it had onions
the meat fell apart so easily and the sauce tasted like i added 2 cups of sugar, it was that sweet.
I made it for a friend that didn't like onions..Ha..He liked it
The sweetness is insane isn't it??
This recipe intrigues me, I've never had so many onions in one dish but definitely looks and sounds delicious. I may give a try. Thank you so much for your channel, love it! ❤
Love your Dutch oven! I have my dad's which is about 60 years old. My wife likes it, so she bought another one! We use them constantly. Great!
OMG I love onions! This is gonna be good I can't wait to try it! I bought some beef shanks that were cheap and have the center bone with marrow I'm gonna use those! They are sliced about an inch thick so not quite as thick as a chuck roast. I am in Texas and the Mexicans buy those cuts. Not many white people buy the beef shanks but these were cheap and that bone marrow in the soup / sauce will be delish! Way cheaper than a chuck roast too!
“Do your onions last because your eyes are gonna start watering.” 😳 THAT is such simple advice and something I have NEVER thought of! This is one of the reasons I watch your videos. Simple tips that are pure genius!
💝☀️💌🌅 We are so very excited for each of your recipes, to try... each of your recipes, are amazing. This one I will do this week ☺️🌅💌💝
(I miss Genovese Drug Store!!! ☺️☀️💌 and, Our Favorite Island Of Long 💝💌💝)
Made this tonight. Just finished. The mrs loved it. Bit too sweet for my taste though.
Cheers chap.
The onions cooked down do get a lot sweeter. Some types like vidalia can be a bit sweeter than other varieties. Glad your wife liked it and appreciate the feedback!
Let's try ,"la Bolognese" original please. You are good at what you do. Thank you. My mom used to cook Genovese on Sundays I always had to break the candle pasta. Not much fun for a kid. But I learned. Just getting a refreshing course from you. Tks again
Hey, Jim. I hope you ventilate your kitchen when you use that countertop, gas-fired cooktop stove. I’d worry about carbon monoxide.
I’ve been to Naples and this was by far my favourite dish. It’s a shame it’s impossible to find anywhere outside of Naples.
I’ve now made this recipe 3 times using this video and I must say, it’s simple and easy to make and is extremely delicious and is definitely a hit with guests. It is time consuming, but is definitely worth it! Thank you!
looks great, nice crisp autumn sunday football meal.
Thanks! This is a great one for fall and winter.
Please, give me your Italian FB name.! Should be in Italian.?? I can practice... Grazie...
I like the choice of cooking method you decided to do with this recipe ,i agree with you 100% .....
Thats a huge piece of meat ,never that big in Australia your looking at a $50 price tag on that big boy .
Id have to buy a chuck steak ...
You need to be on Food Network....send a tape in.
Thanks for the support!
About 35 years ago my brother-in-law brought a cookbook to our house on a visit. It claimed to be "true Italian recipes before the discovery of tomatoes". This recipe was in the book. It was fabulous then and now. Thanks for the reminder.
Totally makes sense this is a pre-Columbian dish. This is basically Ragu Napoletana minus tomatoes add carrot/celery.
James, I was thinking if you brown the pancetta first you get to use the pork fat to brown the chuck.. what do you think??
Wuaaaao,,,, non conoscevo questa salsa; e io, adoro la cipolla. Appena avrò il "tempo" lo farò e ti racconterò.
Sembra delizioso...
I love watching all of your recipes. Being Italian American I really enjoy making these types of dishes. I have taken some pointers from you. Thanks. Looking forward to more recipes.
Thanks very much!
I’m going to work toward cooking more like you. Osso Buco? Yum! Can’t wait for it.
Puzzled why a Neapolitan dish is called "alla Genovese" I thought that meant "in the Genoese style" ?
I usually start it in a pan and finish it crockpot over night
12 to 16 hours same recipe I just add a little tomato paste
"Genovese" lmao My first thought was 'Hey I remember that store. It's like Walgreens/CVS but older.' Being from Long Island I bet you remember Cheap Johns as well! haha Much Love!
I think everyone from Long Island remembers Genovese and Cheap Johns haha. What about Pergament?
@@SipandFeast Haha I think my Dad took a trip there every weekend. He always had to be fixing something on his days off.
So basically it is a ragu. At least if you cook the meat whole, use the sauce with pasta and the meat is the main course.
One of the best recipes ever, but please next time remind to add a bunch of fresh basel to add fresheness :)
Make anything..U could cook cardboard and it would turn out delicioso!
This is a good one, I live onions and don't really know how to cook, this seems like I can do this, thank you.
I can't do onions anymore, so I'm imagining doing this with 5+ lbs of celery
I didn't care for this at all. Followed the directions exactly.
Would this dish be very odd if beef is replaced with lamb or mutton?
Made it, not a big flavor fest. Ok . garlic salt and butter helped
No covering. Juices from onions 🧅need to evaporate 👍🏼
if you browned the meat whole, it will brown better and faster and will still be shreddable in the end
you should start marketing shirts that read "I just got splashed"
Making mine Saturday for Sunday lunch.
judy genovese, my favorite person.
do you cook noodles to 1 minute before al dente and finish noodles in sauce?
I have missed your homemade spaghetti sauce video.
Your all over you tube now it`s GREAT .
Haven’t tried this one. Bucket list!
Nice recipe haven't tried this one. BTW, 'The flavour bits on the bottom' are called the 'fond'. :)
How is something from Genoa… “Neapolitan”?? There are at least 700km from Genoa (north western Italy) to Naples (In Campania, way way south)…
Look it up. It's pretty well documented. Legend is Genovese travelers to Naples port in 1500's named it.
I'm so glad I found this channel a couple years ago! There are many easy to follow recipes on here and they always turn out delicious. Whenever I'm in the mood to make something different, I can search "Sip and Feast....(food name)" and almost always get a great recipe from the channel. James is writing the bible of cooking, week by week. 💪🙌🙏
A pastrami sandwich... 🍖🍞😁
Thank god that annoying music is off!
How big is that Dutch oven? Looks like a good size, I’m in the market for one but I don’t want to get one that’s too small. I have no problem spending the extra $30 for a bigger size. I want to buy this once.
Edit, never mind, you told me like 2 minutes later.
Delizioso! This is an awesome pasta dish. I use veal and guanciale as well as vegetable broth. Really like your laid back style and variety of recipes James! 😊🇮🇹🇨🇦
Thanks very much! Sounds great with both the veal and guanciale.
I use rendered bacon Fat Grease drippings to sear or braise different poultry and meats such as chicken (including wings)? Boneless pork chop loins. Bison Short Ribs, Steaks etc.... Pancetta Fat is tasty as a good base for red sauces and Bolognese...I enjoy bacon as a snack or breakfast addition.
Out of curiosity, why didn't you put any color on the onions? Wouldn't the caramelization add flavor to the dish?
You don't want color on onions in most Italian dishes. This one is no different.
I just found your channel & I'm salivating over all your wonderful dishes. I'm a NYC-born gal now living on the west coast, & I miss the real Italian food from the neighborhood. Thank you, thank you, thank you. BTW- Maybe you can help me. I've been looking for the recipe for marinated mushrooms & carrots (vinegar-based). My Calabrese friend used to make them for me all the time but wouldn't give me the recipe. It would make my day if I could find the recipe.
Hey thanks very much! I have that recipe on my website. Just search for "marinated mushrooms" or go to the appetizer section. I might make a video for it at some point.
@@SipandFeast Thank you for the recipe, Jim. I don't think my friend used OJ but being I don't know what ingredients she used, this might be the same recipe. I'll let you know after I make it. She is Calabrian. Are you Siciliano? I know the different areas of Italy make recipes slightly different. Thanks again.
Great dish! Great presentation! Your teaching ability is authentic! Love everything including the recipe.
I very much appreciate it!
Thanks, I also saw this on Chef John's Food Wishes. Love to add your channel since cooking is a video hobby of mine. Merci.
As soon as you said stew beef, I felt such a sense of family. Since I moved to the south, every time I say stew meat or stew beef, people look at me funny. It is so irritating! I have always said that when referring to the beef you use in stews. I don't get why people turn their nose up at the phrase. I love you for saying it! LOL
Made it last Sunday. My son, who doesn’t like onions asked to have it again tomorrow for lunch.
I replace the pork with beef bacon and it works out. Can’t use turkey bacon because it does not have the fat you need. But I have not eaten pork since 1989.
Did the kid like it? We gotta know!
By a italian i tell you BRAVÒ !
Looks great. Yummy.
Thank you chef! I love this dish. Definitely a winter-ish dish because of the cook time. God Bless and stay safe.
This is amazing!! I made it 2 months ago and had the leftover sauce frozen, and ate it for a quick prep meal tonight. One of the most enjoyable cooks I've done!! Thank u!
Electric stove top is ok to make this dish question
Yes it's ok to use electric. I own an electric stove top but cook on a portable gas burner for filming purposes. The only thing to remember is that electric stove tops burn food far easier than gas, so make sure you stir it often or use a heat dispersion plate.
I keep things Kosher but your recipes still work well. There are plenty of things that can be substituted for dairy when meat is involved. Sometimes I just leave one or the other out.
Have you made in the oven?
How about a meat lasagna?
Looks amazing. Can you use lamb meat instead of beef?
Thank you! I have never tried it with lamb but I'm sure it would be good.
what kind of pot is the chef using? could anyone tell me? thanks
It's a cast iron pot. Any good kitchen shop would sell them. They're expensive but if looked after will last for years. Le crueset make the most famous but you really don't need to pay that much.
I've made this dish with veal cubes for stew and it's off the hook.
You forgot the wine
Never saw it made with Chuck roast
I'm not an expert on this dish, but from my research chuck roast seems to be the most often beef used. Any roast should work well though.
looks amazing but i cant eat onions, my inside turns into water when i eat em :
Not your dish then. lol
Ive been trying to find out what is in this recipe from an Italian restaurant here in San Francisco called Delarosa, there's has tomato in the sauce, not sure if the shredded meat is pork or beef, and it is called Napoletana. Seems there are several versions, and yours looks good too. Thanks for the recipes, certainly will give it a try.
Trust me, you will not regret it!
The way I made it is adapted from a few Italian websites I found. Most of them say to break the long ziti with your hands and don't have much tomato. The meat seems to often not be shredded and is served on the side for another meal or course.
@@SipandFeast Anything you make, I trust 100%. You cook with passion and intuition.
Maybe you find like Neapolitan bcs ragù alla genovese is a Neapolitan recipe. In my family we use gambetto di prosciutto not pancetta
Think I could make this in my Instant Pot?
I definitely think it can. I haven't attempted it in the IP, but would love to hear how it turns out if you try.
👍👍 Good stuff! 😄
I wonder if you used beef broth instead of water if it would be nice or to rich.
You can definitely use a bit of low sodium beef stock.
well done! you can add some pepper on the pasta if you like it.
Looks good will definitely try to make this God bless
Loved this 👍
No Bay Leaves?
Alway great.
Absolutely gorgeous!!! Nice work.
Goog recipè
Seems to be very close to a Bolognese sauce. What's the "taste" difference between the two???
No tomato paste, no pork, veal, milk, nutmeg........very different.
The similarity is they are ragù with slow and long cook. Here the onion is the queen
Thank you!
Can Bacon be used over Pancetta? I'm not the biggest fan of the flavor.
I would just use olive oil then. Enjoy!
@@SipandFeast Thank You.
Delicious!
So good yum
Much love from the UK. Great recipes! If you had a deli/restaurant/takeaway I would certainly be a customer whenever across the pond!
Thank you very much!
I’ve never seen pot roast pasta before, looks good.
This is one of my oldie but goodies growing up ❤️
wow nice
Hey man- good channel nicely done.
If I can make a suggestion…
Next time you want to try Genovese, try substituting the beef 100% pork ribs. It’s an amazing dish. Also try using Paccheri pasta. I had it that way and haven’t looked back since.
Thanks for the content.
Bob
Thanks for the suggestions!