I slow-simmer heaps of onions with beef and white wine for hours to make my Genovese Ragu, and in the post I explain the simple timing trick that turns basic ingredients into a classic Neapolitan sauce.

Jump to Recipe

I never thought a sauce built mostly from yellow onions and beef chuck would change the way I eat pasta. The first time I tasted this Genovese Ragu it felt like someone rearranged the rules, subtle, deep, impossible to ignore.

It’s rich without being heavy, oddly bright in moments, and keeps you guessing with little hits of flavor that refuse to announce themselves. I call it my Beef Genovese cause it’s unapologetically meaty but also weirdly elegant.

If you’re curious about a ragu that hides complexity in plain sight, this one will make you come back for more.

Ingredients

Print Recipe (No Advertisments)

Yellow onions: mostly carbs and fiber, become sweet with long slow cooking, very flavorful.
Beef chuck: rich in protein and iron, fattier cut gives deep meaty richness.
Extra virgin olive oil: heart healthy fats, adds silky mouthfeel and a grassy note.
Butter: optional, adds richness and slightly creamy flavor, little saturated fat boost.
Carrot and celery: tiny amounts of fiber and natural sweetness, balance the sauce.
White wine: gives acidity and brightness, helps lift flavors and cut richness.
Tomato paste: optional for color and body, provides concentrated umami and slight sweetness.
Pasta: carbs for energy, carries sauce well, choose ridged shapes to trap onions.

Ingredient Quantities

2 lbs yellow onions, thinly sliced (about 6 large, you want lots of onions, really)

1 1/2 lbs beef chuck, cut into large cubes (about 2 inch)

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter (optional)

1 medium carrot, finely chopped

1 celery stalk, finely chopped

1 cup dry white wine (Pinot Grigio or Verdicchio work well)

1 1/2 cups beef stock or broth

1 tablespoon tomato paste (optional, for color and body)

2 bay leaves

1 sprig fresh rosemary or 1 teaspoon dried rosemary, crushed (optional)

1 1/2 teaspoons kosher salt, more or less to taste

1/2 teaspoon freshly ground black pepper

Fresh flat leaf parsley, chopped for garnish (optional)

12 ounces pasta such as rigatoni, ziti or paccheri for serving

Grated Parmigiano Reggiano for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Prep everything: thinly slice 2 lbs yellow onions (about 6 large), finely chop 1 carrot and 1 celery stalk, cut 1 1/2 lbs beef chuck into large 2 inch cubes, measure out oil, butter, wine, stock, tomato paste and herbs so you’re ready to go.

2. Heat a large heavy pot or Dutch oven over medium heat, add 2 tbsp extra virgin olive oil and 1 tbsp butter if using. Brown the beef in batches so it gets a nice crust, about 3-4 minutes per side, then remove and set aside. Browning first gives the sauce depth.

3. Turn heat to medium-low, add the onions, carrot and celery to the same pot (add a little more oil if the pot looks dry). Cook the onions very slowly, stirring every few minutes so they soften and become jammy not burned; this will take 40 minutes to an hour, sometimes longer, its the heart of the sauce so don’t rush it.

4. If using, stir in 1 tablespoon tomato paste and cook 1-2 minutes to take the raw edge off. Pour in 1 cup dry white wine (Pinot Grigio or Verdicchio work well) to deglaze, scrape up the browned bits, and let the wine reduce by about half.

5. Return the browned beef to the pot, add 1 1/2 cups beef stock, 2 bay leaves, the rosemary sprig or 1 tsp dried rosemary, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Bring to a gentle simmer, then lower heat to maintain a very low simmer.

6. Partially cover the pot and let everything cook slowly for 2 to 3 hours until the meat is falling apart and the onions have completely melted into a thick, silky sauce. Stir occasionally, check liquid levels and add a splash more stock if it gets too dry.

7. When the beef is tender, remove the meat, shred it with two forks or chop it fine, discard the bay leaves and rosemary stalk, then return the shredded beef to the sauce and simmer another 10 minutes so the flavors marry. Taste and adjust salt and pepper.

8. Meanwhile cook 12 ounces pasta such as rigatoni, ziti or paccheri in plenty of salted boiling water until al dente. Reserve about a cup of the pasta cooking water before draining.

9. Toss the drained pasta with the Genovese sauce off the heat, adding a little reserved pasta water if you need to loosen the sauce or help it cling to the pasta. Let it rest a minute so the pasta soaks up the sauce.

10. Serve topped with grated Parmigiano Reggiano and chopped flat leaf parsley if you like. This actually tastes even better the next day, so feel free to make extra.

Equipment Needed

1. Large heavy pot or Dutch oven big enough to brown the beef and hold the sauce while it simmers — tip: get it hot before adding meat so you get a good crust.
2. Chef’s knife and cutting board for thinly slicing onions and finely chopping carrot and celery, keep the knife sharp it makes this way easier.
3. Tongs and a slotted spoon to turn and remove browned beef and to stir without too much liquid, tongs grab cubes fast.
4. Wooden spoon or heatproof spatula for stirring the onions slowly until jammy, wood wont scratch and feels nicer for long cooking.
5. Measuring cups and spoons plus a ladle for wine, stock and precise salt, measure the wine and stock so the sauce stays balanced.
6. Large pot for boiling pasta and a colander to drain it, reserve about a cup of the pasta water before you drain.
7. Two forks or meat claws to shred the cooked beef and a rimmed tray or plate to rest the meat while you finish the sauce.
8. Box grater for Parmigiano and a small bowl for chopped parsley, fresh grated cheese melts and tastes way better.

FAQ

Q: Why so many onions, and how do I get them to jam up without burning?
A: The onions are the soul of Genovese, you want them slowly broken down until theyre sweet and jammy. Cook on low to medium low heat, stir every few minutes, be patient, if they start to brown too fast add a tablespoon or two of water. Don’t rush it, this can take 45 minutes to an hour.

Q: Why use large cubes of beef chuck instead of ground beef?
A: Big cubes give you deep beef flavor as they slowly braise and release juices into the onions. The meat also breaks down and enriches the sauce differently than ground beef would. You can use ground if you must, but the texture and flavor will change.

Q: How long should I simmer the sauce before it’s done?
A: After you add stock and wine, simmer gently until the meat is very tender and the onions are silky, usually 2 to 3 hours total. If you have more time you can go longer on very low heat, it only gets better.

Q: Can I make this vegetarian or swap the beef for something else?
A: Yes, swap beef stock for veggie stock and replace beef with mushrooms, lentils or seitan. The result wont be traditional Genovese but will still be rich and onion forward.

Q: How do I serve it with pasta so it clings and tastes great?
A: Use rigatoni, ziti, paccheri or any tubular pasta. Reserve a cup of pasta water, toss pasta with sauce and add a splash of the water to loosen and help it cling. Finish with Parmigiano and chopped parsley if you like.

Q: Can I make this ahead and how do I store it?
A: Yes, it keeps well. Cool, refrigerate for 3 to 4 days, or freeze up to 3 months in airtight containers. Reheat gently on the stove, skim off excess fat if needed, and add a little water or stock to loosen before serving.

Italian Genovese Sauce Recipe Substitutions and Variations

Yellow onions: swap for sweet onions (Vidalia or Maui) if you want even more sweetness, or use leeks (white and light green parts) for a milder, silkier base, or 4–6 large shallots for a more delicate, slightly garlicky flavor.
Beef chuck: use pork shoulder for similar fat and texture, beef shank or oxtail for a richer, gelatinous sauce, or go vegetarian with hearty mushrooms (cremini or portobello) or seitan to keep a meaty bite.
Dry white wine: replace with dry vermouth or dry sherry for similar acidity and depth, or use extra beef stock plus 1 tablespoon white wine vinegar or lemon juice to mimic brightness if you prefer no alcohol.
Beef stock: substitute chicken stock or robust vegetable/mushroom stock for lighter or vegetarian versions, or water plus a spoonful of concentrated demi glace or bouillon if thats what you have on hand.

Pro Tips

1) Caramelize the onions low and slow, dont rush it. A really deep golden color is what gives the sauce its sweet, savory backbone, so keep the heat low, stir every few minutes and let them go 40 to 60 minutes until they smell almost sweet. If you see any chance of burning, splash a little water and scrape the brown bits, but try not to add too much liquid or you’ll lose that jammy texture.

2) Always brown the beef in batches so the pieces get a good crust, otherwise they just steam and you lose flavor. Use a hot pan, dont crowd it, and set the browned pieces aside so the fond stays behind to be deglazed later.

3) Deglaze well and build layers of flavor. After browning and after the onions, pour in the wine and scrape up every browned bit from the bottom, let the wine reduce by about half so it concentrates, and if you use tomato paste cook it a bit first so it loses the raw edge and adds body.

4) Keep the simmer very gentle and check liquid levels sometimes, add small splashes of stock if it looks dry. Slow low cooking makes the meat melt and the onions vanish into silk, so be patient, stir enough to prevent sticking but not so much you cool the pot every time.

5) Let it rest overnight if you can, the flavors get better the next day. When reheating add a little pasta water or stock to loosen and to help the sauce cling to the pasta, and finish with fresh parsley and grated Parm for brightness.

Italian Genovese Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

975

kcal

Equipment: 1. Large heavy pot or Dutch oven big enough to brown the beef and hold the sauce while it simmers — tip: get it hot before adding meat so you get a good crust.
2. Chef’s knife and cutting board for thinly slicing onions and finely chopping carrot and celery, keep the knife sharp it makes this way easier.
3. Tongs and a slotted spoon to turn and remove browned beef and to stir without too much liquid, tongs grab cubes fast.
4. Wooden spoon or heatproof spatula for stirring the onions slowly until jammy, wood wont scratch and feels nicer for long cooking.
5. Measuring cups and spoons plus a ladle for wine, stock and precise salt, measure the wine and stock so the sauce stays balanced.
6. Large pot for boiling pasta and a colander to drain it, reserve about a cup of the pasta water before you drain.
7. Two forks or meat claws to shred the cooked beef and a rimmed tray or plate to rest the meat while you finish the sauce.
8. Box grater for Parmigiano and a small bowl for chopped parsley, fresh grated cheese melts and tastes way better.

Ingredients

2 lbs yellow onions, thinly sliced (about 6 large, you want lots of onions, really)
1 1/2 lbs beef chuck, cut into large cubes (about 2 inch)
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter (optional)
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 cup dry white wine (Pinot Grigio or Verdicchio work well)
1 1/2 cups beef stock or broth
1 tablespoon tomato paste (optional, for color and body)
2 bay leaves
1 sprig fresh rosemary or 1 teaspoon dried rosemary, crushed (optional)
1 1/2 teaspoons kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper
Fresh flat leaf parsley, chopped for garnish (optional)
12 ounces pasta such as rigatoni, ziti or paccheri for serving
Grated Parmigiano Reggiano for serving (optional)

Directions

Prep everything: thinly slice 2 lbs yellow onions (about 6 large), finely chop 1 carrot and 1 celery stalk, cut 1 1/2 lbs beef chuck into large 2 inch cubes, measure out oil, butter, wine, stock, tomato paste and herbs so you're ready to go.
Heat a large heavy pot or Dutch oven over medium heat, add 2 tbsp extra virgin olive oil and 1 tbsp butter if using. Brown the beef in batches so it gets a nice crust, about 3-4 minutes per side, then remove and set aside. Browning first gives the sauce depth.
Turn heat to medium-low, add the onions, carrot and celery to the same pot (add a little more oil if the pot looks dry). Cook the onions very slowly, stirring every few minutes so they soften and become jammy not burned; this will take 40 minutes to an hour, sometimes longer, its the heart of the sauce so don’t rush it.
If using, stir in 1 tablespoon tomato paste and cook 1-2 minutes to take the raw edge off. Pour in 1 cup dry white wine (Pinot Grigio or Verdicchio work well) to deglaze, scrape up the browned bits, and let the wine reduce by about half.
Return the browned beef to the pot, add 1 1/2 cups beef stock, 2 bay leaves, the rosemary sprig or 1 tsp dried rosemary, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Bring to a gentle simmer, then lower heat to maintain a very low simmer.
Partially cover the pot and let everything cook slowly for 2 to 3 hours until the meat is falling apart and the onions have completely melted into a thick, silky sauce. Stir occasionally, check liquid levels and add a splash more stock if it gets too dry.
When the beef is tender, remove the meat, shred it with two forks or chop it fine, discard the bay leaves and rosemary stalk, then return the shredded beef to the sauce and simmer another 10 minutes so the flavors marry. Taste and adjust salt and pepper.
Meanwhile cook 12 ounces pasta such as rigatoni, ziti or paccheri in plenty of salted boiling water until al dente. Reserve about a cup of the pasta cooking water before draining.
Toss the drained pasta with the Genovese sauce off the heat, adding a little reserved pasta water if you need to loosen the sauce or help it cling to the pasta. Let it rest a minute so the pasta soaks up the sauce.
Serve topped with grated Parmigiano Reggiano and chopped flat leaf parsley if you like. This actually tastes even better the next day, so feel free to make extra.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.