Neapolitan Ragù alla Genovese

A slow-cooked meat sauce originating from Naples, Italy, despite its name suggesting a connection to Genoa. The etymology remains debated, potentially linked to a 15th-century Genoese cook in Naples or to a particular preparation method associated with individuals from Genoa.

Core Components and Preparation

The sauce is characterized by its use of large quantities of onions, typically white or golden varieties, and inexpensive cuts of beef. Other ingredients may include carrots, celery, pancetta, olive oil, white wine, and herbs such as bay leaf and parsley. No tomatoes are used.

Preparation involves slowly braising the meat and vegetables together over several hours, often 6-8 hours or longer, until the onions break down and caramelize, creating a sweet and intensely savory flavor. The meat becomes extremely tender during this process.

Regional Variations

Subtle variations exist among Neapolitan families and restaurants, with differences in the specific cuts of beef used, the proportions of vegetables, and the inclusion of other meats like veal or pork. Some recipes incorporate a small amount of milk or cream towards the end of cooking.

Serving Suggestions

Traditionally, it is served with a thick pasta shape such as ziti, paccheri, or candele. The meat, after braising, can be served separately as a second course (secondo).

Flavor Profile

It possesses a rich, sweet, and deeply savory flavor profile, distinct from other tomato-based ragù sauces. The extended cooking time allows the onions to fully caramelize, contributing to its unique sweetness and depth of flavor.