To many Neapolitans, the most typical local dish is la Genovese, an onion-and-beef pasta sauce that is slowly cooked until the onions become soft and the meat falls apart at a touch.
It might seem a little odd that a pasta sauce from Naples is called la Genovese (the Genoese). Some people believe that this sauce was invented, in the 15th century, by the Genoese cooks who used to work in the taverns close to the harbour. Despite the name, in recent times this sauce has become absent from Genoese cuisine, while it constitutes a pillar of the gastronomic tradition of the entire Campania region.
Enjoy this exquisite dish which is still little known outside Italy and outside Naples itself!
For each person, pour 80 g of pasta in boiling, salted water and cook for 13 minutes.
Meanwhile, pour the sauce into a pan on low heat and cook for a few minutes. Add a spoonful of water from the pasta pan if the sauce is too thick.
Drain the pasta, pour it into the saucepan and sauté for 1 or 2 minutes, blending all the ingredients together. If you wish, add some grated Parmigiano Reggiano cheese (only if it’s the original!) or aged pecorino cheese and some black pepper.
Pasta - 500 g
Sauce - 220 g
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