This is one of the pillars of the Neapolitan cuisine. I got the recipe from a neapolitan friend, Gigi. I had this luscious meat sauce with pasta at his place and I was completely speechless! The recipe takes time and patience but it’s worth the end result. Season some penne lisce, or mezze maniche with the genovese, sprinkle with parmigiano and you will be in paradise!


800g beef silver cut or top cut
6 onions
1 big carrot
1 long stick of celery
2 glasses of dry white wine
2 lt vegetable stock
extra virgin olive oil
salt, pepper


6-8 hours






Peel the carrot and the celery and finely chop them. Add the parsley also finely chopped. Peel the onions, cut them into quarters. Heat half glass of extra virgin olive oil in a large sauce pan and sautè the vegetables for 20 minutes or until the onions are very soft and translucent, on a low heat. Turn up the heat, add a glass of wine and let the alcohol evaporate.
Cut the meat into 3-4cm cubes and add to the sauce pan. Stir. Cook for 10 minutes, then add the rest of the wine. Allow the alchol to evapoate, then lower the heat.
Add the hot stock and cook for 6-8 hours over a low flame. You want the onions to melt completely into the sauce. Every time the sauce becomes thick, add 2-3 ladles of stock. Remember to stir from time to time.
When the genovese is ready, add salt and pepper at your taste.