La Genovese, despite the name, is not from Genova, but is a sauce typical of Napoli and the surrounded area. So why is it called Genovese? Read more to discover this recipe that like mozzarella and nutella makes everyone happy!
La Genovese is a sauce that with its sweet after taste makes everyone happy. Perfect for pasta or just with meat once you try it will be one of your favorite recipe.
La Genovese: the origin of the name.
There are two different theories about the origin of the name. Because, as we said, the name itself reminds us of Genova, but it is actually a typical Neapolitan recipe.
The first theory is that sailors from Genova used to prepare that recipe in the port of Napoli. The second theory, which is the one I prefer, is that this recipe was made by someone in the city of Napoli who’s nickname was il Genovese (from Genova), which usually refers to people who are little bit stingy.
Whatever is the reason of its name, and whoever created this recipe, using few ingredients which are not even expensive, he or her create something that it has been handed down from one generation to another, from mother to daughter …or in our case: to son!
La Genovese: the ingredients.
All you need are three essential ingredients that like a perfect triangle they balance each other.
- La Pasta.
It can’t be any pasta. forget about spaghetti, linguine and other pasta lunga. This is not a sauce for fancy fork. You need something that could contain the sauce, something that every bite bring in your mouth this delicate and sweet sauce. Paccheri, a kind of large tube shaped pasta are probably the best. Ziti, another tube shaped pasta are also very recommended. But, this time we suggest you try Conchiglioni of pastificio Gentile, Gragnano . When I saw this pasta it reminded me of how my dad used to made this recipe, which to be honest, when i was a child i did not like. I know I was a naughty bambino!
- Le Cipolle.
Onions. Yes. Onions. Brown onions. A lot of brown onions. You have to finely chop a lot of onions. Yeah, you will cry. But, if you want you can use a little trick to cry less. Once you have piled all the onions, place them in cold water, or freezer for 10-15 min then chop them. Are you crying already?
- La Carne.
The meat. When it comes to meat, we know only one place: Nino’s and Joe’s in Brunswick. Anthony and his team are always the top not only for the quality of the meat but also, for their customer service and their relationship with customer. They make you feel so comfortable. The cut you need for this sauce is the Girello, the round steak. Luckily Anthony understand Italian because sometimes we have no idea of how to say something in English!
Now, the main thing you have to know is: proportion. This recipe as we said is based on balance of the three ingredients. Of course you have to make enough sauce for the amount of pasta you cook. You know that. What you still do not know is that you need almost 2 times the amount of meat in onions. So for 1 kg of meat you need 2 kg, even 2.5 kg of onions. I told you that there would be a lot of onions. Do not cry!
La Genovese: you know about the name, you know the ingredients, now make it!
[Portions: 6 ppl][Preparation: 20 min][Cooking: 5 hours]
- 500 gr of Connchiglioni pasta ( Pastificio Gentile);
- 1.2 kg of Girello (roundsteak)
- 2.5 kg of brown onions
- 2 bay leaves
- salt & pepper to taste
- 1 garlic cloves
First of all you need time. Yes my friend, at list 5 hours and half. That’s why Nonna’s food always taste better. Because they put a lot off efforts in it.
Now. start to peel the onion. Two and half kilos of onion are a huge quantity of onions. You need friends. They want to eat? They have to help! You are not a restaurant that everyone come, take a seat, eat and arrivederci e grazie.
All together. Peel the onions and leave them in the freezer for 10 min. Now, one person finely chop the garlic and the parsley, mix all together add salt and pepper, the other can start to cut the meat in tiny slices. Place a bit of the mixture in every slice. Roll. And close with some string. Bravo. You made braciole.
The time has come: you have to finely chop the onions. As much fine as possible so they gonna melt while cooking.
In a large sauce pan add 4 tbs of olive oil and brown the braciole. When the meat start to release its water move the braciole from the sauce pan and add the onion and let them sweat.
Simmer with a glass of white wine, put back the meat into the sauce pan and add vegetable stock till cover everything. Reduce the fire to minimum and let it cook for 5 hours. Stir occasionally.
In 5 hours you can do a lot of things. Use your creativity.
There are two ways to check if the sauce is ready. The onions proof is the first: they have to be completely melted. The meat proof is the other: the meat has to pull apart and be very soft and tender.
When the sauce is almost ready. Boil the water and cook the pasta al dente.
Meanwhile the pasta is cooking, remove the braciole from the sauce. Remove the string from a couple of them. Pull the meat and put it back in the sauce. In a pan add sauce enough for the pasta. When the pasta is cooked finish it in the pan tossing with the sauce. Spread same pecorino cheese on top and serve.
No worries, the rest of the sauce is for after. When you have eat all the pasta you have the braciole! with some extra sauce, some bread and vino. Salute and buon appetito!