How to prepare Genoese ragù at home in the traditional Neapolitan recipe

Il Genoese ragout in the traditional Neapolitan recipe For me, it's one of the beef recipes Sweetest ever. With the RECIPE VIDEO step step. Il ragù alla Genovese is very simple to be prepared and with very few ingredients: carne, a flood of onion, aromas, spices and much, but so much patience because the cooking is very long, at least 5 hours.

Genoese sauce: of meat but also of tuna

I don't want to dwell on the hypotheses that explain why One of the symbolic dishes of Neapolitan cuisine is called 'alla genovese'‘, but the most credible hypothesis is that it was invented by the numerous Genoese cooks who practiced in the port of Naples. If you like it, then I suggest you also try the TUNA GENOVESE, truly extraordinary.

What I don't understand is why this Sweet sauce, marvelous, with a unique taste, It is almost impossible to find in Naples restaurants, unlike the classic 'Rau”, or of TRADITIONAL SAUCE’ NEAPOLITAN. The Genoese ragù is awesome: lThe meat cooks for hours until it becomes very soft, the onions turn into a kind of sweet and savory cream. I mostly use it for pasta, and frayed the meat to use it as a condiment, But the meat of the Genoese ragù is also an excellent Second course.

In this very short VIDEO TUTORIAL on my YouTube channel you can also see How to make Genovese meat at home using meat cut into pieces: a trick in case you want to shorten a little’ cooking.

My tips for a perfect sauce to Genoa

We come to suggestions: the ONIONS they must be Ramate, and the best is the coppery onion of Montoro (Mountain), perfect for preparing the Genoese. In the alternative it is granted onion. The amount of onions will seem huge, but trust: the weight of the onions must be twice that of the flesh. Get ready to weep a lot. The CARNE: I used the a lizard, but they are fine the scamone or the real. In addition to beef, the other meat allowed is veal and cutting the so-called ‘clouds‘: I do not eat veal and beef so always and in any case.

The COOKING it must be long and performed over very low heat: ragù alla Genovese must 'pippiare’ as the traditional sauce. The POT more suitable is that of COCCIO or that of GHISA, but there again curse if you use a regular pot. How flavorings, every family has its secrets: since I am not Neapolitan, I humbly chose the spices they prefer, bay leaves and black peppercorns.

Finally, the PASTA: the Neapolitans are rightly purists and therefore candles or broken ziti. Which in Rome are difficult to find. But i.e. are also allowed paccheri, paccheri means, the flagpoles, and rigatoni. And anyway short pasta, large and strictly Gragnano IGP. I feel like I've told you everything. So I recommend: prepared for the Easter lunch meat sauce Genovese and good day!

The Ragu 'to the Genoese (Neapolitan recipe)

Portions: 4 Preparation: 30 minutes Cooking: 6 hours 6 hours

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 6 voted )

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Ingredients

one kilogram of lacerto, chump or real beef

a stalk of celery

a large carrot

two kilos of onions AUBURN Montoro

extra virgin oil

salt and pepper

a few grains of black pepper

a bay leaf

320 grams of paccheri, ziti a candle

Parmigiano Reggiano DOP grated or grated pecorino Dop

Procedure

 

The preparation of the meat sauce Genovese is easy, look at it RECIPE VIDEO step step. But you have to be ready to cry a lot because you will have to peel and slice two kilos of onions. So courage: peel the onions, wash and finely slice.

Cut the meat into pieces rather large. The meat sauce Genovese is not a stew, considered pieces of about 150 grams each.

Peel the carrot and remove the strings from the celery. Chop the vegetables finely.

Put in an earthenware pot or cast iron abundant extra virgin olive oil, heat and brown the meat, little at a time, until it is lightly browned on both sides. Put the meat aside and add the chopped celery and carrot to the oil. Add a little salt and fry for a few minutes. Then place the meat in the pan and add the onions all. Add salt again, combine the peppercorns, A little freshly ground black pepper and bay leaf. Add a glass of meat stock or hot water and cover.

The Genoese sauce should cook over very low heat: I bake it on the coffee fire, using a flame spreader to obtain more uniform cooking. Stir occasionally, turning pieces of meat. The cooking should be long, least three hours.

But the cooking time basically depend on the cut of meat and the amount of collagen that has to melt to get a soft meat, It cuts with a fork. My Genovese sauce has cooked more than five hours. Halfway through cooking taste to adjust salt if necessary.

For the dough with the Genoese, boil the pasta in plenty of salted water, drain it al dente and toss with the sauce of onions and meat. Personally servant pasta alla Genovese with grated pecorino, because the meat sauce Genovese has a sweet note very strong and tangy pecorino the balances, but it is widely conceded Parmigiano Reggiano. In the unlikely event that leftover meat, You can serve the meat to the Genoese as a second plate with a lavish and rich mashed potatoes. Bon appétit!

Note

Combination: Fiano di Avellino DOCG, White wine produced by the company Thieves of the Brigands. A small and young cellar with vineyards in the Irpinia hills, Montefalcione, in Campania. This Fiano smells of dried fruits and white flowers, the palate is dry, elegant and slightly tangy, medium bodied. The meat sauce Genovese: Neapolitan original recipe of one of the most good sauce ever. Perfect for pasta and as a second plate. body. Serve cool with this traditional Neapolitan recipe will give the best, giving a great balance to the plate.