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pasta-alla-genovese

Meat and onions is a tale as old as time. They simply belong together. Add raw onion to a burger to bring light, refreshing crispness to a burger; or, add deeply caramelized onions bring a savory sweetness that complements the rich beef (if you’re like me though, you’ll do both). Pasta alla genovese is just another example that proves the magic that happens when you combine these two ingredients together. A rich beef and onion ragu from Naples, Italy, beef is slow cooked in a pot full of onions. Out of all the Italian ragus, or meat sauces, this one is probably the most forgotten. Where this differs is really the amount of onions used–about 4 times the amount of onion that would be used in another ragu! These onions release their deeply flavorful, sweet juices as they cook, providing the moisture needed for the meat to braise and soften until it can be pulled apart with the least amount of effort. The result is a comforting ragu, meat and onions melted together to become one; all that’s needed is an al dente pasta to provide structure and texture, a vessel to shove this delicious sauce into one’s mouth.

Ingredients