Hearty and full of bold flavor, Pasta alla Genovese pairs tender shredded beef with an almost creamy onion sauce, tossed with pasta and Parmigiano Reggiano. This comforting, lesser-known classic is perfect for a cool Sunday in autumn or winter.
Editor’s Note: Originally published November 13, 2019. Updated with clearer ingredient and process photos and expanded notes.
Despite the name, Pasta alla Genovese is a Neapolitan specialty built around slow-cooked onions and a braised beef roast. The beef can be served alongside the pasta or shredded and folded back into the sauce — my preference is to shred it and return it to the onions so every bite is rich and meaty.
Because the base is mostly onions and beef, the flavor is reminiscent of French onion soup but much heartier, with a deep, savory-sweet profile from the long-cooked onions.
I like to serve Genovese with a garlicky sautéed green, such as broccoli rabe, or a simple green salad to balance the richness.
Recipe Ingredients
Below is a clear list of what you’ll need and a few helpful notes about the main ingredients.
- Onions. This is an onion-forward ragu and calls for a large quantity — about 5 pounds — because onions reduce dramatically as they cook. White, yellow, or Spanish onions all work well.
- Beef. Chuck roast is ideal due to its marbling and flavor when braised. You can sear the roast whole or cut into large chunks before browning. Leaving it whole makes for an easy second meal, while chunks shred more readily if you plan to mix the meat into the sauce.
- Pasta. Long broken ziti is traditional, but regular ziti, penne, or rigatoni are fine substitutes. Cook the pasta slightly under al dente before finishing in the sauce.
See the recipe card for full ingredient amounts and details.
How to make it
Summary of the main steps — cook times in the recipe card below.
- Preheat the oven to 300°F. Dice 1/3 pound pancetta. Finely dice 1 large carrot and 1 rib celery. Dice about 5 pounds of onions. Cut a 2–2½ pound chuck roast into large chunks (or leave whole), pat dry, and season with salt and pepper.
- Heat a large Dutch oven over medium. Cook the pancetta until it renders its fat, then remove and reserve the pieces, leaving the fat in the pot.
- Sear the chuck pieces in the reserved fat until well browned on all sides, then remove and set aside with the pancetta.
- Add 1/4 cup extra virgin olive oil, the diced carrot and celery, and a pinch of salt. Cook about 10 minutes until very soft.
- Raise heat to high and add 1½ cups dry white wine. Reduce by half, scraping the pot to loosen browned bits.
- Add the onions, 1/2 cup water, and a pinch of salt; stir to combine. Nestle the seared beef and pancetta into the onions.
- Cover tightly and braise in the oven for about 3 hours, checking halfway and adding a splash of water if needed. (Alternatively, simmer covered on the stovetop over low heat, stirring every 30 minutes and adding water as necessary.)
- When the beef is fork-tender, remove it and shred. If not yet tender, return to the pot and continue cooking until it is.
- With the beef removed, cook the onions uncovered over medium heat until very soft and creamy, lightly caramelized but not burnt — about 45–60 minutes. If they begin to stick or scorch, add a splash of water or wine and lower the heat.
- Stir the shredded beef back into the onion sauce, taste and adjust seasoning with salt and pepper. Keep the sauce warm on low.
- Bring a large pot of salted water to a boil and cook 1 pound pasta (ziti or penne) to 1 minute shy of al dente, reserving at least 2 cups pasta water.
- Finish the pasta in a large skillet with about 3 cups of the Genovese sauce and a splash of reserved pasta water, stirring until the pasta is al dente and well coated. Add more sauce or pasta water if needed. Stir in 1/2 cup grated Parmigiano Reggiano and serve immediately.
Top tips
- Use the oven. Braising in the oven helps distribute heat evenly and reduces the risk of the sauce sticking and burning. If you choose the stovetop method, stir frequently and add water as needed.
- Save pasta water. Starchy pasta water helps loosen and emulsify the sauce when finishing the pasta.
- Optional butter. Stirring in a knob of butter (1–2 tablespoons) at the end adds silkiness and helps the sauce cling to the pasta.
More hearty recipes
If you love this dish, try these similar hearty pasta recipes.
- Pappardelle with Short Rib Ragu
- Rigatoni with Lamb Ragu
- Pasta alla Bolognese
- Sicilian Pork Ragu
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Pasta Alla Genovese
Ingredients
- 1 pound (454g) penne or ziti
- 1/3 pound (150g) pancetta, diced
- 2 1/2 pounds (1.2kg) chuck roast
- Salt and pepper, to taste
- 1/4 cup (60g) extra virgin olive oil
- 1 large carrot, finely diced
- 1 rib celery, finely diced
- 1 1/2 cups (360g) dry white wine
- 1/2 cup (120g) water
- 5 pounds (2.2kg) onions, diced
- 1/2 cup (45g) grated Parmigiano Reggiano
- 2 cups (480g) reserved pasta water (you may not use it all)
Instructions
- Preheat oven to 300°F. Heat a Dutch oven over medium and cook pancetta until it renders fat. Remove pancetta and leave the fat in the pot.
- Pat the chuck roast dry and season with salt and pepper. Sear on all sides until well browned; remove to the plate with the pancetta.
- Add olive oil, carrot, celery, and a pinch of salt. Cook about 10 minutes until very soft.
- Turn heat to high and add white wine, reducing by half while scraping the pot to loosen browned bits. Add onions, 1/2 cup water, and a pinch of salt; stir.
- Return beef and pancetta to the pot, cover, and braise in the oven for about 3 hours, checking halfway and adding water if needed. Alternatively, simmer covered on low heat on the stovetop, stirring and checking every 30 minutes.
- When the beef is fork-tender, remove and shred. If not tender, continue cooking and check again.
- With the beef removed, cook the onions uncovered over medium until creamy and lightly caramelized, about 45–60 minutes. Add a splash of water or wine if they start to stick.
- Stir shredded beef back into the sauce, adjust seasoning, and keep the sauce at a low simmer. Boil salted water and cook pasta to 1 minute shy of al dente, reserving at least 2 cups pasta water.
- Finish pasta in a large pan with about 3 cups of sauce and a splash of reserved pasta water, stirring until al dente and well coated. Add more sauce or pasta water if needed. Mix in grated Parmigiano Reggiano and serve immediately.
Notes
- Extra sauce can be served at the table or saved for another use.
- For a lighter meal, omit shredding the beef into the pasta and serve it on the side or save it for another course.
- Braising in the oven is easier and helps prevent burning, but stovetop braising works if you check and stir regularly.
- Leftover sauce keeps up to 3 days in the refrigerator or freezes well for up to 3 months.
Nutrition
Carbs: 77.7 g |
Protein: 65.8 g |
Fat: 27.2 g |
Saturated Fat: 8.3 g
Nutrition information is an approximation.
This recipe was originally published November 13, 2019, and was updated on November 1, 2024.