New Recipe: Pasta alla Genovese

Hope you are having an amazing week 🙂. I just uploaded a new recipe that I think you’d love.

Meat and onions is a tale as old as time. They simply belong together. Add raw onion to a burger to bring light, refreshing crispness to a burger; or, add deeply caramelized onions bring a savory sweetness that complements the rich beef (if you’re like me though, you’ll do both).

Pasta alla genovese is just another example that proves the magic that happens when you combine these two ingredients together. A rich beef and onion ragu from Naples, Italy, beef is slow cooked in a pot full of onions. Out of all the Italian ragus, or meat sauces, this one is probably the most forgotten. Where this differs is really the amount of onions used–about 4 times the amount of onion that would be used in another ragu! These onions release their deeply flavorful, sweet juices as they cook, providing the moisture needed for the meat to braise and soften until it can be pulled apart with the least amount of effort. The result is a comforting ragu, meat and onions melted together to become one; all that’s needed is an al dente pasta to provide structure and texture, a vessel to shove this delicious sauce into one’s mouth.

The best part? It’s pretty easy and requires very little hands-on work; most of the time spent is waiting for the sauce to do its thing as it slowly simmers away. It doesn’t take much extra effort to make extra portions of this sauce, so double or even triple it and freeze it because this will be just as good when defrosted!

If you have ANY questions about this recipe or any others, please feel free to reach out to me and I will be more than glad to help. Seeing you guys make my dishes genuinely makes my week so pleaseeee let me know if you’re cooking any of these delicious dishes.

Also, let me know what kinds of recipes you’d like to see more of!

Warmly,

Zach