Any Pasta Lover NEEDS to Know How to Make this Sauce
This gourmet Pasta alla Genovese, or Genovese Sauce, is simmered with beef, pancetta, caramelized onions, and white wine before it’s tossed with al dente pasta. With layers of incredible and mouthwatering Italian flavors, I guarantee that you will fall in love at first bite with this elegant sauce.
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MY EQUIPMENT:
CUTTING BOARD:
HALF SHEET PAN:
SHEET PAN RACK:
PARCHMENT PAPER:
CARBON STEEL PAN:
NON-STICK PAN:
STAINLESS PAN:
CHEF KNIFE:
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→ Ingredients
• 2 pounds beef shanks
• 2 pounds chuck roast, cut into 2” cubes
• 4 ounces medium-diced pancetta
• 6 large julienne yellow onions, about 5 pounds
• 2 peeled and finely minced carrots
• 2 finely minced ribs of celery
• 2 tablespoons tomato paste
• 6 to 8 sprigs of fresh thyme
• 15 to 20 torn basil leaves
• 10 to 12 hand-crushed cherry tomatoes
• 2 cups dry white wine
• 1 cup beef stock
• coarse salt and freshly cracked pepper to taste
• Finely grated parmesan reggiano for garnish
• 1 pound long ziti broken or rigatoni
Watch more recipe videos:
Bolognese:
3 Italian Pastas
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Chef/Production Note: I started to get antsy towards the end, but I should have emulsified the sauce with the pasta water in the separate pasta pan by heating it up over low heat while stirring before actually adding in the strained ziti. You also may be able to add another cup or two of the pasta water to extend the sauce even more. It's a better overall technique and tends to coat the pasta more evenly. Do this instead of adding the drained ziti and then pouring on the pasta water and then the Genovese sauce.
Just WOW❤
😋
Delicious 😋
I can't believe chefs don't refrigerate onions to prevent tears.
I made this recipe with some leftover smoked brisket. It was a hit!
Now, beef shanks are going to be more expensive than ever.
This looks amazing!!
I’ll be touring Italy later this month and want to find a restaurant that makes this as good as your version.
What areas or cities in Italy would be the best place to find this?
We’ll be in Rome, the Amalfi coast area, Assisi, Venice, Pisa, Florence, Cinque Terre, southern Tuscany, the five Lakes region & more.
"Road Juice" ( read it)… Says your video is WONDERFUL !!!!
I like to break up italian sausage and put in sauce. I used to make Sunday gravy
Amazing…an american the pronounced genovese correct…failed on saying caramelization correct but still so good to hear genovese the correct way
Basil loses all its flavour when it boils. It should be added just as you turn the heat off. Then mix and leave for a minute to spread its flavour to the rest of the recipe.
That looks so delicious!
Looks delicious!- tgsnks
Pro tip. If you don’t want to make stock from your vegetable scraps, do what I do. Throw them in the trash.
Sounds good, but I don't cook anything for 3 hours.
This looks amazing. I’m going to make it tomorrow instead of my mamma’s Sicilian meat sauce (we call it gravy..don’t argue with me). There will be 4 of us tomorrow….should I cut this recipe in half or by a third?
Great recipe. But such a studied "video school" persona and narration that I won't be back. Who do you think you're fooling?
This inspired me so much, I got my lazy a$$ out of the house, got the chuck, and getting it going soon! Thanks Chef!!
Oxtail, maybe, even? You get the marbling, the marrow, the meat…
Wait, Bay Leaves are strong in flavour?
Most of the likes came from onion salesmen
Serves a village? That's an insane amount of meat for what's considered a "sauce"
Beef?
Bless you, But no.
Basically a bolognese without mincing the beef… 🤔
I do something very similar but with oxtail. I serve it either penne or tagliatelle and sometimes add a dash of curry powder to the already rich braised sauce for an incredibly complex yet surprisingly rusticblend of flavours which pair so well with the pasta. Exquisite!
Thank you for sharing this recipe; I am eager to try it!
Too much meat fat for me. Doctors orders.
Yellow onions?
Can’t imagine no garlic. And a can of tomato paste.
You need some past water in there.
I never, ever cook sauce for less than ten to twelve hours. Ever! Adding basil before the end of cooking makes it bitter, in my experience – and my nonno's!
I’ve made this a few times but love the tips here. The taste is a mix between French onion soup and bolognese. Highly recommend people try it.
Cooking for more realistic portions would help. Way too much