Genovese meat pasta sauce

Genovese meat sauce is a traditional Neapolitan pasta sauce made with beef and a generous amount of onions. Unlike the tomato-based sauces most of us associate with Italian cooking, Genovese is built around slowly cooked onions. As they cook down with the meat, the onions become soft, sweet, and almost creamy, creating a rich and deeply savory sauce.

Despite its name, Genovese sauce does not come from Genoa. The name is believed to be connected to Genovese cooks who were present in Naples during the Renaissance. Today, it remains a beloved part of Neapolitan cooking. The long, slow cooking time is what gives this sauce its distinctive flavor, and it pairs especially well with short pasta shapes that can hold onto the tender meat and onion sauce.

Tips and tricks for success when making Genovese meat pasta sauce

For this Genovese meat sauce, I use boneless short ribs, but you can also use chuck roast, stew meat, or a combination of meats. The most important step is to brown the meat well. A deep brown crust adds so much flavor to the finished sauce. Use a Dutch oven and work in batches if necessary, making sure not to overcrowd the pan. If the pan is too crowded, the meat will steam instead of brown.

Once the meat is browned, deglaze the pan with red wine, white wine, or broth. Use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. That’s where a lot of the flavor comes from, so don’t skip this step.

Let the sauce simmer slowly for several hours. The long cooking time allows the meat to become tender and gives the onions time to break down and become part of the sauce. Finish it with fresh Italian parsley for a little freshness and freshly grated cheese for added richness.

And here’s a bonus: Genovese sauce freezes beautifully. I often make a double batch—one to enjoy right away and one to freeze for another meal. It’s the kind of sauce that makes having dinner ready a little easier on a busy day.