Campania Recipes
RAGU' GENOVESE

RAGU' GENOVESE

Braised Onion and Beef Sauce

How to make the Braised Onion and Beef Sauce:

Despite its name, this is a recipe from Naples and is used as a condiment for pasta. The origins seem to go back to the 16th century, when a group of immigrants from Genoa used to cook meat in this fashion; hence the name genovese.

Cut onion, garlic, celery and carrot into julienne. Coarsely chop lard, salame and prosciutto. Place the lot into a baking pan, adding oil and pancetta. Saute slowly, over low heat until the vegetables are soft but not browned. Brown it all around, add the beef and dilute the paste into 1/2 cup of lukewarm water and add to the pot together with the wine and place the roast into the oven at 350°F. Cook for 3-4 hours, adding beef bouillon as necessary. Salt and pepper to taste. The final result should be that of a rather dark, glazed sauce.

This ragu' genovese is good for ziti or any other type of maccheroni with a large hole. The meat can be served together with the ragu or as a separate course.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM