#28 of italian forgotten classic: Ragu Genovese
#28 of Italian Forgotten Classics: Ragù Genovese (Naples, Campania)
Deep, sweet, and slow — Ragù Genovese isn’t tomato-based, but a rich onion-and-beef sauce that melts into pasta after 5–6 hours of gentle cooking.Born in Naples, its name still puzzles historians, but its flavor leaves no doubt — this is comfort food at its most patient.
Ingredients (Serves 6–8):
• 1.5 kg sweet onions (Ramata di Montoro or Tropea), thinly sliced• 800 g beef chuck, brisket, or shoulder (cut into large pieces)• 1 small carrot, diced• 1 celery stalk, diced• 150 ml dry white wine• 3–4 tbsp strutto (lard) or extra virgin olive oil• Salt and black pepper, to taste• Optional: grated Parmigiano or pecorino for serving• Rustic bread, for serving• Sautéed chard (coste saltate) for serving
Instructions:
1. Prepare the vegetables: slice the onions thinly, dice the carrot and celery into small pieces.
2. Heat a heavy-bottomed pot over medium heat. Add the strutto or olive oil, then the carrot and celery. Cook until softened, remove, and set aside.
3. In the same pot, sear the beef pieces until browned on all sides.
4. Deglaze with the white wine, scraping up any browned bits.
5. Return the vegetables to the pot, add all the sliced onions, season with salt and pepper.
6. Cover and cook over very low heat for 5–6 hours, stirring occasionally, until the onions completely melt into a thick sauce and the meat is fork-tender.
7. Adjust seasoning, then serve the ragù as a main course with rustic bread and sautéed chard on the side.
#raguziogenovese #italianforgottenclassics #neapolitanfood #slowcookingitalianstyle #cucinapovera #italiandishesyounevertried
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people hate on British food then say this looks amazing. this looks exactly like British stew
One of my favourite italian dishes. I do it in my insta pot so uou can slow cook it its amazing. So oniony
it's always worth-it-a
Now i have something for the slow cooker to cook overnight and ready for sunday lunch
That's my kind of dish ngl.
Italian food is overrated
That how i make my gulasch, except the white wine, i take red, simple
I made this the other day for lasagne
Genuine question here, Ragu Genovese – from Naples? Why is it not Ragu Napolitano, doesn't Genovese mean from Genoa or am exposing my own ignorance 😂?
Eggplants & tomatoes both came from south america
Apporved❤
well its basically gulash
Wonderful, definitely I'm going to make it!
You are pretty pretty wrong about this….genovese Is very very Alive…yeah It Is from naples so there Is much more presente but what are you saying only a few cook?? No! And you make pasta with It and then After you eat also the meat
Eeeeee oggi pomeriggio si và a comprare le cipolle e la carne e si fa una chilata di Genovese.
Cosa vuol dire che dopodomani è ferragosto?
Does anyone know what the leafy vegetable is
Just a few cooks keeping it alive? That’s absolutely not true, every restaurant in naples got it, even the seafood one do it in the traditional octopus’s genovese variant.
Ma la Genovese la fanno tutto ovunque 😂
"Back when tomatoes didn't exist" Oh no, they did exist! Europeans just didn't kill millions of people to import them en masse yet.
Looks like gulasch
This video made me feel like I can speak Italian (I can't)
Genova and naples are One at south and One at North of italy 😀