Experience the soul-warming essence of Italian Genovese Sauce, a traditional Neapolitan treasure that fills your kitchen with irresistible aromas. This slow-simmered sauce boasts tender beef and chicken infused with the sweetness of mountains of slowly caramelized brown onions, delivering a rich and savory taste that practically melts in your mouth.
Perfect for cozy family dinners or special gatherings, this hearty sauce elevates any pasta dish with its deep, comforting flavors. Its long cooking time transforms simple, humble ingredients into an unforgettable culinary masterpiece.
- Rich, slow-cooked flavors meld together for an authentic Italian experience.
- Utilizes simple pantry staples transformed into a gourmet meal.
- Ideal for making ahead and reheats beautifully without losing depth.
Ingredients
- Brown Onion (1.3 kg): Thinly sliced for a sweet, caramelized base that defines the sauce’s rich flavor.
- Chuck Steak (600 g): Cut into small pieces; provides tender, savory depth after slow cooking.
- Chicken Rashers (300 g): Adds mild, complementary flavor and richness to the meat mix.
- Carrot (1 small): Blended to subtly enhance sweetness and balance the sauce’s savoriness.
- Celery Stick (1): Blended with carrot and onion for a classic Italian soffritto aroma.
- Brown Onion (1/4 quartered): Used whole initially to create aromatic stock with bay leaves.
- Bay Leaves (4 leaves): Impart a fragrant, herbal undertone throughout the long cooking process.
- White Grape Juice (150 ml): Used to deglaze the pan, adding gentle acidity and sweetness.
- Extra Virgin Olive Oil: For sautéing soffritto and browning meat, bringing fruity richness.
- Salt & Pepper: Essential seasonings to enhance and balance flavors throughout cooking.
- Ziti Pasta (300 g): Traditional pasta choice to hold the chunky Genovese sauce perfectly.
- Pecorino Romano Cheese: Grated over the finished dish for a sharp, salty contrast.
Instructions
- Slice and Soak Onions to Reduce Sharpness
Thinly slice the brown onions using a mandoline for consistent thickness. Soak them in cool water briefly to mellow their sharp bite, ensuring the final sauce tastes sweet and balanced rather than harsh.
- Blend Vegetables for Soffritto Base
Coarsely chop the quartered brown onion, carrot, and celery, then blend with extra virgin olive oil until smooth. This soffritto mixture forms the aromatic foundation of the sauce, offering both sweetness and depth.
- Prepare and Brown the Meat
Cut chuck steak and chicken rashers into small, bite-sized pieces. Heat olive oil in a Dutch oven and brown the meats over medium-high heat, sealing in juices and adding rich flavor through caramelization.
- Cook Soffritto Mixture
In the same Dutch oven, gently cook the blended soffritto over medium heat for about 10 minutes. This slow cooking releases natural sugars, breathing life into the sauce’s base.
- Add Meat and Bay Leaves, Season
Return browned meat pieces to the pot, seasoning with salt and pepper. Add bay leaves for subtle herbal notes. Cover and let the mixture simmer for 2 minutes to start marrying the flavors.
- Deglaze with White Grape Juice
Pour in white grape juice to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds complexity and acidity, balancing the richness of the meat and onions.
- Incorporate Sliced Onions and Slow Cook
Add the thinly sliced onions to the pot, seasoning once more. Cover the pot and let it simmer gently on the lowest heat for approximately four hours, allowing flavors to deeply develop and meat to tenderize fully.
- Uncover and Continue Reducing
Remove the lid and continue cooking for an additional two hours. This open simmer concentrates the sauce, thickening it and intensifying the flavor, resulting in a luscious, clingy texture.
- Shred Meat and Remove Bay Leaves
Use a spoon to shred the tender meat into smaller pieces within the sauce. Discard the bay leaves before serving to avoid any bitter taste and ensure a smooth, enjoyable texture.
- Cook Pasta and Combine
Prepare ziti pasta according to package instructions, reserving some pasta water. Toss the cooked pasta with the Genovese sauce, adding reserved pasta water gradually to achieve perfect sauce adherence and desired consistency.
- This sauce requires patience but rewards with deep, layered flavors.
- Onion quantity is essential: it’s the heart of the sauce, so don’t skimp.
- Use low heat to avoid burning, ensuring even flavor development.
Storage Tips
Store leftover Genovese sauce in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—thaw overnight in the fridge and reheat gently.
Serving Suggestions
Serve Genovese Sauce over freshly cooked ziti or rigatoni, generously topped with grated Pecorino Romano. Pair with a simple green salad and crusty bread for a complete, rustic Italian meal.
- Slow-cooking at low heat is key for tender meat and sweet, mellow onions.
- Mandoline slicing of onions ensures even cooking and texture.
- White grape juice is a traditional deglazing liquid that adds subtle sweetness and acidity without overpowering the dish.
FAQs
- What cuts of meat work best for Genovese sauce?
Chuck steak is ideal for its marbling and tenderness after slow cooking. Chicken rashers add additional flavor and richness.
- Can I substitute the white grape juice?
Yes, dry white wine or a mild white grape juice concentrate can be used as alternatives to deglaze and add light acidity.
- How long does it take to make authentic Genovese sauce?
Traditional recipes require about 6 hours total cooking to achieve the perfect balance of tender meat and caramelized onions.
- What pasta types pair best with this sauce?
Short tubular pastas like ziti, rigatoni, or penne are perfect as their hollow shapes hold the thick sauce well.
- Can I prepare this sauce in advance?
Yes, it tastes even better the next day as flavors meld. Reheat gently before serving.
- How should I store leftovers?
Keep leftovers refrigerated in a sealed container for up to 4 days or freeze for longer storage.
Italian Genovese Sauce
Equipment
- 1 Dutch oven used for slow cooking the sauce
- 1 Mandoline for thinly slicing onions
- 1 blender to puree onion, carrot, and celery
Ingredients
- 1/4 brown onion quartered
- 1 small carrot
- 1 stick celery
- 4 bay leaves
- 1 mug water
- 1.3 kg 2.9 lbs brown onions, thinly sliced
- 600 g 1.3 lbs chuck steak, cut into small pieces
- 300 g 0.66 lbs chicken rashers, cut into small pieces
- 150 ml 5 fl oz white grape juice
- Extra Virgin Olive Oil EVOO, amount as needed
- Salt and pepper to taste
- 300 g 10.5 oz ziti pasta
- Pecorino Romano cheese to taste
Instructions
- Thinly slice the brown onions using a mandoline and soak them in water to reduce sharpness.
- Blend the quartered onion, chopped carrot, and celery with extra virgin olive oil until smooth.
- Cut the chuck steak and chicken rashers into small pieces.
- Heat olive oil in a Dutch oven and cook the blended soffritto mixture for about 10 minutes.
- Add the beef and chicken pieces to the pot, browning them over medium-high heat.
- Season with salt and pepper, add bay leaves, cover, and simmer for 2 minutes.
- Deglaze with white grape juice and cook uncovered for 5 minutes.
- Add the sliced onions, season again, cover, and cook on low heat for about four hours.
- After four hours, uncover and continue to cook for another two hours to reduce the liquid.
- Shred the meat with a spoon and remove bay leaves before serving.
- Cook ziti pasta according to package instructions and reserve some pasta water.
- Combine the cooked ziti with the sauce, adding reserved pasta water as needed for consistency.
Notes
- Use a mandoline carefully to slice onions evenly.
- Slow cooking enhances flavor, so avoid rushing the simmer time.
- Reserve pasta water to adjust sauce consistency if needed.
- Store leftovers refrigerated for up to 3 days.
- Substitute Pecorino Romano with Parmesan if preferred.
