The Other Legendary Ragu From Naples is Glorious
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Published 2023-09-06
Pasta alla genovese…at its core this dish is a beef braise that uses the juice of a massive number of onions as the braising liquid. It's a brilliant little recipe that sounds like it's from Genoa, but it's actually from Naples, and it's the other famous Ragu from Naples that you need to know about, so let's just jump right into it.
Recipes:
Pasta Alla Genovese: The Other Famous Ragu From Naples
www.notanothercookingshow.tv/post/pasta-alla-genov…
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All Comments (21)
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"And a small carrot..." - holds up largest carrot in the western hemisphere
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We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative this was so wholesome to watch
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Remember when he plated stuff on the cutting board? Man we’ve come a long way ❤
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I cook mine for 8-10 hrs, the onions liquify. If you like French Onion soup you will love the flavor of this sauce.
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The reason a Genovese doesn't have tomatoes is because it was created before tomatoes was present in the Italian diet. The Onions is the emulsion medium with the carrot and celery. Add a little guanciale or salted pork, slow cook and the sauce will meld together ❤️
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I made this tonight after seeing this video last night and it was unbelievable! What happens when the onions break down is like culinary magic. My daughter immediately announced that it’s her favorite pasta dish ever. Thank you for the inspiration and the videos. Damn that was a good meal!!
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took me back in time when my mom used to wake up early and took all sunday morning to slow cook the genovese. Left an amazing smell in the house for the whole day. There are really few places outside of Naples where you can get a great genovese, it deserves to be more popular.
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This guy is absolutely the best. Every time I see one of his recipes I get it. The building of flavor is excellent. Plus his way of prepping the vegetables with the knife is exactly like mine. Really, really great.
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I love the real you went with the onion tears. No one really show that in their cooking shows, but it is something that happens to all of us.
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It's late here in London, but when you stumble across somebody that is sooo good at their craft, it's simply impossible to imagine not watching until the end. Thank you for an entertaining and informative masterclass. I live on a farm, and I'm tempted to get up, go kill a cow, and start right now!
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What a banger. The amount of flavor that can be created by onions alone is insane
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Just made this. Wow! This is a beautiful meal. It says love and comfort like no other pasta sauce. If you’re an inexperienced cook, it’s not hard. Just follow the instructions exactly, be patient. It took me 6 hours total prep and cook time. The last hour of simmering the sauce transforms into a silky smooth amazing sauce. Make this, you will be happier. If you make it for guests, they will feel very special.
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Sounded to me like “ughhh I’m already crying” hahaha. So relatable😂.
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I ate Genovese pasta in a famous Naples restaurant last June, and it was amazing. I smelled of onions for a couple of days, but it was worth it. during the same meal I also wolfed down what was probably the best bufala mozzarella of my life
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13:51 The so-called "Scarpetta", as we call it in Italy, which with the bread you collect what remains on the plate, it is practically obligatory here !
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Man, this seems like one of the best sauces ever made. Can't wait to make this thanks brother!!!
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Best channel with true italian recipes. From an Italian.
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Not enough people know that, added properly to a ragu like this, carrot gives you that lingering flavor in the mouth in much the same way fennel does. Great recipe, the sauce was a little thin for me, but that's easily remedied with just more cheese. Awesome, awesome stuff man.
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Also make a big batch and freeze the rest you're not eating at once. This is THE ragù! I had it in Naples once - fell in love instantly
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Steve, you are pretty darn good at making me hungry! I can tell you absolutely enjoy that pasta dish. The crust you develop on that beef is perfect, that is what gives that sauce the depth of flavor that holds up to the cheeses. Great recipe! Thanks for what you do!
