It looks good. I wouldn’t cut the meat in cubes, I get that you make the cooking faster but it is a slow cooked sauce. Also it needs in general more onions. How much did you cooked it?
user345456
I made Genovese a couple of times, following I think a GialloZafferano recipe, but I’ve never been happy with the result. Due to the amount of onions (used brown onions), you end up eating pasta with this sweet meat sauce (meat has mostly melted into little bits after the 3 or 4 hours it cooks for) which is very weird.
Can anyone who’s familiar with how it’s meant to taste confirm whether that’s how it’s supposed to be?
R_wish
Genovese is one of the best type of ragu in my opinion, it was the last recipe my grandma made, so delicious when the meat melts while eating it 😋
3 Comments
It looks good. I wouldn’t cut the meat in cubes, I get that you make the cooking faster but it is a slow cooked sauce. Also it needs in general more onions. How much did you cooked it?
I made Genovese a couple of times, following I think a GialloZafferano recipe, but I’ve never been happy with the result. Due to the amount of onions (used brown onions), you end up eating pasta with this sweet meat sauce (meat has mostly melted into little bits after the 3 or 4 hours it cooks for) which is very weird.
Can anyone who’s familiar with how it’s meant to taste confirm whether that’s how it’s supposed to be?
Genovese is one of the best type of ragu in my opinion, it was the last recipe my grandma made, so delicious when the meat melts while eating it 😋