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This Ragù Uses More Onions Than You Think Possible (and we’re obsessed)
In Italian Recipes

This Ragù Uses More Onions Than You Think Possible (and we’re obsessed)



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What’s our favorite ragù? Well, it’s not the famous ragù alla Bolognese. It’s not even our beloved ragù alla Napoletana.

Ragù alla Genovese is our absolute favorite Italian ragù—rich, comforting, and unlike any other. And yet, outside of Italy it’s surprisingly unknown. This week, Eva shows us how it’s traditionally prepared, and we finally get to share why we love this dish so much.

There’s something about the way a Genovese comes together—the slow cooking, the incredible sweetness, and… well, you’ll see why it’s not what most people expect from a ragù. Let’s just say the ingredient list might surprise you.

If you’ve only ever had Bolognese or Napoletana, this is a totally different world of flavor. And for us, it’s one of the best plates of pasta you can make.

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RAGÙ ALLA GENOVESE RECIPE – https://www.pastagrammar.com/post/ragu-alla-genovese-recipe-our-favorite-italian-ragu

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20 Comments

  6. @Thrakerzog

    I ate a similar beef/onion dish without the pasta in France. At the time all I could think was how good it would be served over pasta. I think I'll have to make this sometime.

  9. @briang530

    I've made this once. It's great, but holy hell too much processing of onions.

    As a best guess I used a picanha for the meat.

  11. @Enclave.

    People often use super old bay leaves and yeah those can often do nothing. You want fresh.

  12. @robertkenney6752

    I love onions, I can't wait to try it. Can I use angry red Korean chilli pepper fermented paste instead of tomato paste? It's what I have?

  13. @marcuspi999

    No such thing as a "cheaper cut of meat" these days. It's all ridiculous. You can't get a 3.5 pound chuck roast for under $40 anymore. Chuck roast is the new Rib roast. Prime rib is $500 for about a 16 pounder now at Costco.

  14. @tomekniedzwiedz9455

    What is it about pasta with ridges that makes it bad for the recipe? Is it about the mouthfeel of smooth varieties? About sticking to tradition? Some kind of inside joke? I just don't see how it would RUIN the dish.

  16. @arttheclown1163

    I've watched you for a while.

    But your wife is so goddamned stubby and annoying I just can't bring myself to do it anymore.

    Not only is she extraordinarily pretentious but I can't stand that giant bird's nest of hair she has on her head.