This Neapolitan beef ragù is all about the onions

Pasta alla Genovese

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Pasta alla Genovese (Pasta With Neapolitan Beef and Onion Ragù)

Braised beef and onions, but make it ragù. That's "la Genovese," a classic Neapolitan sugo, in a nutshell. (It's not Ligurian, despite its name.) Carrots, celery, a ton of onions, and a "seconda scelta" cut of beef, which we would call a "tough" cut, slowly cooked down with white wine to form a meaty gravy. Compared to its famous, chock-full-of-meats Campanian cousin, ragù Napoletano, la Genovese is remarkable for its simplicity. Get the recipe →

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