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Forget everything you know about ragu—Genovese sauce is in a league of its own. This slow-cooked ragù from Naples bubbles away for hours, turning mountains of onions, soffritto, white wine, pork, and beef into a sauce so rich and tender it hugs every strand of the ziti pasta it is served with. It’s sweet, savory, creates fall-apart strands of meat and seriously next level.

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#genovese #pastasauce #meatsauce

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INGREDIENTS:
1/4 brown onion, quarter
1 small carrot
1 stick of celery
4 bay leaves
1 mug of water
600 g / 21.2 oz chuck steak
300 g / 10.6 oz pork rashers
1.3 kg / 45.8 oz brown onions
1 glass white wine, about 150ml
Extra Virgin Olive Oil, EVOO
Salt & pepper
300 g / 10.6 oz ziti pasta, or as much as you like
Pecorino Romano, to taste

METHOD:
1) Cut the brown onions in half and use a mandoline or onion slicer to slice them into thin pieces. Soak the slices in a bowl of water to help reduce the sharpness and minimize tears.
2) Separately, roughly chop ¼ of a brown onion, the carrot, and celery into small pieces. Add them to a food processor with a generous amount of EVOO and a splash of water. Blend into a smooth mixture.
3) Cut the large pieces of beef chuck and pork rashers into small, even-sized chunks, then set them aside.
4) Place your Dutch oven over medium heat, then add about 3 tablespoons of EVOO and pour in the blended soffritto mix. Cook for around 10 minutes, stirring occasionally using a wooden spoon.
5) Add the chopped meat to the pan and stir to combine with the soffritto. Increase to medium-high heat and brown the meat. Cover with a lid and let it cook in its own steam for 2 minutes.
6) Add salt and pepper (not too much), stir, and toss in the 4 bay leaves. Put the lid back on and let it simmer for another 2 minutes.
7) Pour in the white wine to deglaze the pan and let it cook uncovered for about 5 minutes to allow the alcohol to evaporate.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Genovese Sauce
0:49 Ingredients of Genovese Sauce
2:42 How to Cut the Onions
4:28 How to Make Soffritto
5:46 How to Make Genovese Sauce
6:45 New Bare Cookware Dutch Oven
12:16 Adding the Onions (Let the Sauce Simmer)
17:22 Combining the Pasta and the Genovese Sauce
19:26 How to Serve Pasta alla Genovese
9:54 Time to Eat the Pasta alla Genovese, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

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