Genovese Beef Ragu with Pasta

A classic Neapolitan beef ragu (la Genovese) where slow-braised beef and a generous mountain of caramelized onions melt together over hours into a rich, sweet, savory sauce served over pasta. Chef Jean-Pierre's twist adds garlic, basil, tomato paste, and pre-caramelized onions for deeper flavor.

smart_display Published 2025-03-10 download Extracted 2026-05-07

30m Prep

210m Cook

4h Total

6 Servings

italian neapolitan pasta beef ragu braised comfort-food slow-cooked onion

Ingredients

0.5 lb bacon or pancetta (diced; uncured bacon also works)
2 lb beef chuck or short ribs (in fairly large pieces; will fall apart during long cook)
4 lb yellow onions (sliced about 3mm (1/4 inch) thick — twice the weight of the beef)
2.5 whole carrots (small dice or grated on a vegetable grater)
3 stalks celery stalks (small dice)
5 cloves garlic cloves (chopped (chef's twist — not in traditional recipe)) optional
to taste tomato paste (sauteed for depth (chef's twist — not traditional)) optional
for deglazing white wine (traditional choice; red wine works too)
2 cups beef stock (added during slow cook)
as needed clarified butter or cooking oil (for caramelizing onions)
1 leaf bay leaf
a few leaves fresh basil (chopped, added near end (chef's twist — not traditional)) optional
to taste Pecorino Romano cheese (grated; Parmesan works as alternative)
to taste salt and black pepper (go light on salt — Pecorino is very salty)
to serve pasta (penne or ziti) (cooked in salted water)

Steps

1

Render the bacon or pancetta in a Dutch oven over medium heat until the fat is released and the meat is golden.

Tip: Use uncured bacon if you can find it — milder, cleaner flavor.

~8 min
2

Brown the beef chunks in the pork fat in batches, getting a deep golden-brown caramelization (Maillard reaction) on all sides. Season with salt and pepper. Remove and set aside.

Tip: Leave fairly big pieces — they will fall apart during the long cook.

~15 min
3

Slice the onions: cut in half top-to-root, then in half again, hold together at a slight angle and slice across about 3mm (1/4 inch) thick. Don't mince — you want texture.

Tip: Remember: twice as much onion as beef by weight.

~15 min
4

In a separate hot pan with clarified butter, caramelize the sliced onions until they take on beautiful golden color. This is the chef's twist — traditional recipe just adds raw onion on top.

Tip: Caramelized onions develop way more flavor than raw — like the difference between a hamburger with caramelized vs. raw onions.

~20 min
5

In the Dutch oven, sweat the small-diced carrots and celery (sofrito) in the bacon fat and meat juices. Add chopped garlic and sauté briefly. Stir in tomato paste and saute it to develop depth.

Tip: Carrots can be grated on a vegetable grater if small dice is hard.

~8 min
6

Deglaze the pot with white wine, scraping up all the fond from the bottom with a wooden spatula or scraper.

Tip: Tradition is white wine for this dish, but red wine also works fine.

~3 min
7

Return the bacon and beef to the pot. Pile the caramelized onions on top. Add a bay leaf and 2 cups of beef stock. Cover and reduce heat to very low.

Tip: Go easy on salt — Pecorino added at the end is very salty.

~5 min
8

Cook on very low heat for 2.5-3.5 hours until the beef is fall-apart tender. Alternatively, transfer to a 325 degF oven, checking every hour. Keep covered to retain moisture; check the bottom occasionally to prevent sticking.

Tip: After 3 hours, the onions completely melt into the sauce — you won't see them anymore.

~180 min
9

A few minutes before serving, stir in chopped fresh basil. Cook pasta (penne or ziti) in salted water until al dente.

Tip: Pre-cook pasta and reheat in the same hot pasta water for restaurant-style timing.

~10 min
10

Turn off the heat. Mix pasta into the ragu with a splash of pasta water, then stir in grated Pecorino Romano. Plate, top with more Pecorino and fresh basil leaves, and serve immediately.

Tip: Don't boil after adding Pecorino — it can separate or coagulate if cooked too hot.

~3 min

Nutrition (per serving)

620

Calories

32g

Protein

65g

Carbs

25g

Fat

Fiber

Cultural Context

Pasta alla Genovese is one of Naples' most iconic dishes, despite the name suggesting Genoa. Theories on the name range from Genoese sailors who introduced it to Neapolitan port cooks, to a Neapolitan chef nicknamed 'Genovese.' The dish is defined by its 2:1 ratio of onions to beef, slow-cooked for hours until the onions completely dissolve into a sweet, savory sauce. Traditionally served with ziti or paccheri, it embodies the cucina povera principle of transforming humble ingredients into something extraordinary through time and technique.