Mariella Barbato Ragù Genovese is not just a recipe; it is a piece of history, of family Sundays and moments that remain etched in the heart. For me, this dish is full of memories. On Sundays, the aroma of Genovese filled every corner of our house. I remember how, as a child, I looked forward to the meal, salivating as that unmistakable smell made me dream of the feast that awaited us.
This dish is a masterpiece of Neapolitan cuisine, a stew based on onions and veal that is simmered for hours. The result is pure magic: the meat becomes so tender it practically falls apart, and the onions transform into a smooth, flavorful cream. Every bite is comforting, a hug for the soul, and always leaves you wanting more.
Like any classic, Genovese has many variations. Some add carrots, others cherry tomatoes, and there are even those who add a touch of garlic. But today I want to share my version, the recipe I learned from my mother, the one that smells like home and that, just by tasting it, transports me to those happy Sundays with my family.
Ingredients and preparation of Ragù Genovese
Ingredients (for 4 persons)
- 1.5 kg dried onion
- 1.5 kg sweet onion
- 500 gr of veal for braising (better if it has some fat)
- Extra virgin olive oil
- 200 ml of white vermouth
- 400 gr of pasta (the one you prefer)
- Salt to taste
- Grated Parmesan (optional, but highly recommended)
Preparation
1-Prepare the onions:
Clean and cut the onions into small to medium sized pieces. Don’t worry if they look like a lot, as they will shrink considerably as they cook.
2-Cook the base:
In a large pot, add the meat, onions, cherry tomatoes and a generous dash of olive oil and salt.
There is no need to add water or broth, as the onions will release their own liquid as they cook.
3-Slow cook:
Cover the pot and let everything cook on low heat for 3-4 hours. Stir occasionally to prevent sticking to the bottom.
You know it’s done when the onions are completely caramelized and the meat falls apart easily.
4-Finishing touch with vermouth:
Once that creamy texture is reached, add the white vermouth, turn up the heat a little and let the alcohol evaporate. This will add a unique touch of flavor.
5-Cook the pasta:
Boil a large pot with plenty of water and salt. Cook the pasta according to the time indicated on the package until al dente.
6-Assemble the dish:
Drain the pasta and mix it with the Ragù Genovese in the pot. Make sure the pasta is well soaked in the sauce.
7-Serve:
Serve hot with a generous sprinkling of grated Parmesan if desired.
This dish is pure comfort, a homey and traditional recipe that embraces the heart with its deep and comforting flavor. If you dare to try it, let me know in the comments how it turned out!
With much affection,
YourNeapolitan girl. ❤️
