La Genovese Napoletana


  • 1kg yellow onions, thinly sliced
  • 1 carrot, finely chopped 
  • 1 celery stick, finely chopped 
  • 600g beef (such as chuck or stewing beef), cut into bite-sized pieces
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 150ml dry white wine
  • 2 bay leaves
  • Fresh parsley, chopped (for garnish)
  • Salt and black pepper, to taste
  • 500g Tortiglioni pasta
  • Grated Pecorino cheese, for serving

    Step by Step Instructions

    Step 1

    In a Dutch oven (or size equivalent pan), heat the olive oil over medium – high heat before add the beef, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pan and set it aside.

    Step 2

    In the same pan, reduce the heat to a medium-low heat and add the onions, carrot, celery and minced garlic. Cook until the onions are soft and caramelised, this will take around 30-40 minutes, stirring occasionally so it doesn’t stick. If your onions are starting to catch, reduce the heat and add some water to help it on its way. 

    Step 3

    Once the onions are caramelized, return the browned beef to the pan. Deglaze the pan with the white wine, ensuring you scrape all the browned bits from the bottom of the pan.

    Step 4

    Add the bay leaves to the pan. Bring the mixture to a simmer, then reduce the heat to low and cover the pan. Let the sauce simmer gently for about 2-3 hours, stirring occasionally, until the beef is tender (falls apart) and the sauce has thickened.

    Step 5

    While the sauce is simmering, cook the pasta, you will need to cook the pasta for less time than you think. Use the package instructions until al dente as a guide and remove 3 minutes (you will finish cooking the pasta on the sauce before serving). Drain the pasta and set it aside, ensuring you keep 150ml of the pasta water. 

    Step 6

    Once the sauce is ready, taste and adjust seasoning with salt and pepper. Remove the bay leaves before serving.

    Step 7

    Place the cooked pasta into a pan along with the reserved pasta water and the Genovese sauce, you will finish cooking the pasta in the sauce, letting it gently simmer for a couple of minutes until al dente and the sauce has again thickened. 

    Step 8

    Remove from the heat and stir through fresh parsley. 

    Step 9

    To serve, portion the pasta before garnish with freshly grated Pecorino.