Learn how to make a Pasta alla Genovese Recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Rigatoni with Genovese-Style Meat Sauce recipe!
Thank you for this awesome recipe. It is the perfect comfort food for staying at home. Slightly modified it with some roasted and peeled bell peppers to balance the acidity of the white wine a little more. Its always a pleasure to watch your videos and then cook it. Keep on producing, especially when so many people sit at home and dont know what to do, or worse dont know what to cook. Maybee a video about a tasty way to prepare toilet paper.
Dear Slow Cooker Nation: The long simmering part would work in a slow cooker, but they stink for the searing and sauteing parts, so I never bother. Not a fan of slow cookers in general.
I've been cooking this dish, and recommending it to everyone, for months now. It's great. For everyone on the fence about this dish, it is really simple, taste amazing, and when you cook it for others, everyone is blown away at how delicious it is. Please try it, if you can!
Chef, I watched this early yesterday morning and immediately ran out and bought what I needed. I followed your directions to a T and it was fantastic!!! I put garlic in most everything, so I fought myself not to. Lol It was amazing; the family loved it too. The beef did brown up nice. Thanks!
Man, I feel sorry for people that don't like onions ^_^ I heard an interesting little fact the other day about onions; apparently they're the only ingredient thats used in every cuisine in the world.
I don't like onions.* * - I LOVE the flavor, but find the texture to be extremely offensive in pasta dishes. Pasta is soft, so everything on it should be, as well. You have to cook onions for HOURS to make them soft enough for pasta dishes - so here, no problem!
I love onion flavor and this admittedly is probably the only way I'd ever be able to tolerate onions that aren't pureed... because after cooking for 10 hours I'd imagine there's not much left of their extremely offensive texture.
I am cooking Genovese as I watch this. A few months ago, I was in Napoli for a week and honestly, this is all I kept going and trying in every damn restaurant. The taste of meat melting into those slowly caramelized onions - I swear this is the best pasta I ate in all of Italy and it's most underrated! ❤
Woohoo, I was only the 250th viewer! I don't think I've ever caught a Food Wishes video this early on! Supposedly it was only uploaded six minutes ago.
My wife HATES onions, however we just made this recipe and she absolutely loved it. Thanks for the recipe Chef John, keep being fantastic at what you do.
"One of these 'I don't like onion'-lunatics" They seem to be getting more and more these days, don't they? Just what the hell is _wrong_ with those people?
As an almost fanatical lover of onions (and everything else in the noble allium genus, for that matter): I can totally understand why someone wouldn't like _raw_ onions - which is what I think goes on most sandwiches&burgers (yes, I know that burgers are technically sandwiches. SHUT UP!) Not liking _all_ onions, however? That is entirely outside my purview. Show me someone who doesn't like a gravy with properly caramelized onions, and I'll show you some weird alien in an ill-fitting human suit :D
I think it depends on the onion used. You can get such a variety of flavors depending on the season and type of onion that I too also avoid them on most burgers. But, that being said, a nice sweet onion on a burger can sometimes hit the spot you didn't know you were aiming for.
I made this for Christmas dinner 2015 using a slightly different recipe, almost everything the same except there was some finely diced salami in with the pancetta at the first browning. It made the house smell like heaven, didn't require much looking after especially because I put it in the crock pot for the long slow simmer, and tasted delicious.
I have made different versions of this many times. It is one of my favorite sauces. I never added the tomato paste, but I have tried a little heavy cream at the end. It was delicious. I have normally cooked this with a roast, not with chunks of meat.
Absolutely the best gravy--ever! So flavourful. Mind, as I do with almost everything, I added garlic to the meat. John, your videos are like therapy! So calming; and, exceedingly enjoyable. Thank you!
I was actually quite shocked when I didn't see or hear garlic in this recipe. In my aunts' kitchens there was ALWAYS a lot of garlic. Fresh, powdered, garlic salt, etc. I don't think a vampire would've come close to either house. Aaah, so miss their cooking. 💔 🍛🍝🍲
Found this a couple days ago and today im going to make it. I will make it without salt pork or celery because i dont have that, but im guessing it will be fire anyways. Im excited!
Dear Chef John, I am always inspired by two things about you videos: the technique and the word play. I can play Goldberg variations on your technique, because of the masterfulness of your pedagogy. You are a true Sensei of the kitchen and I bow to your greatness. You have made me a better cook at home, Thank you! When it comes to word play, alas, I cannot help myself. And I know that, so I am unrepentant. I do it to amuse you and your followers--and to keep in practice. As my mother once said, I am "always trying." Parse that.
ok, I got it all. Tomorrow.....game on. I went with one pound each of beef and pork tenderloin cut into small pieces. We'll see.....I've always been a recipe "rebel" and go my own way on at least one ingredient. If it goes bad, I'll let you know.
This tastes like heaven.... Husband made it today and EVERYONE loved it. Except we are all now farting some sort of toxic waste from all the onion. It's soooooo bad!!
to say the truth it comes from Genoa than it was readapted in Naples by Genovese chefs living there, in Genoa is called U Tuccu that mean "the piece" the way is almost identical the only difference is we braise a big piece of beef chuck along with some veal, chicken and tomatoes for 8-12 hrs, than the beef is use to make ravioli stuffing and the sauce to garnish them if done right is good beyond this earth
Chef John, with all due worship, could you make tabouleh? It's one of my favorites and it seems like (maybe I'm wrong) you haven't made a video on it. You'd make my year if you did ^.^
I haven't had tabouleh since I was knee high to a grasshopper!! One of my mother's boyfriends back in the day was Egyptian and he made it for us. SO good!!
Just made this, and it's amazing. I mean the sauce itself, when you taste it after 12 hours of cooking, is going to scare you...because the massive amounts of onion make it ridiculously sweet. It's gonna feel like you just wasted a day of your life. But once you put the dish together, the Parmeggiano kills the sweetness, and it becomes brilliant. I'll try it with a cheese that has even more umpf to it, next.
Not sure when but I’m going to make this....the ingredients demand that I try but the nostalgia of my childhood when my parents & Grandparents would start Sunday dinner on Saturday because somethings just take time..(plus we would be at church on Sunday morning lol)....food that takes time seems to have more love in it!! 💜 Can’t wait to try it!
This looks amazing! I think I might substitute boneless short ribs for the chuck roast and use a mandolin for the onions. A mandolin is easier on my arthritis.
History !Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere. The sauce is unusual for the long preparation time used to soften and flavor ...
This is a great recipe, thanks for making this video. I didn't end up using tomato paste because it's my first time making it, and I figure I'll experiment over time. A local Italian restaurant serves their Genovese sauce once in a while, which is how I heard about this dish. They finish the sauce with a little bit of cream when cooking with the pasta at the end. While it makes the recipe a tad richer, I feel it enhances the dish overall.
I go through a few pounds of onions a week just on my own because I LOVE ONIONS so I honestly don't even care about the fact that this is meant to be eaten on pasta. I just want a bowl of the sauce on its own. Adding this to my list of "things to make during the winter to stink up the house with awesome." (Seriously, though, save the Millennial hate. You'd be surprised how many of us find time in the kitchen an escape, not a chore. I know that's part of why I like to save time other places, so I have more of it to spend cooking.)
So I made this on Saturday and still have some left. I’ve shared it with my parents, sister and brother in law and they loved it as did I! Completely delicious
Chef John - thank you for stepping up my cooking skills, I love the kitchen and finding you on youtube has brought a breath of fresh air and inspiration!!! Your recipes are authentic and your cooking tips invaluable!!! Thank you thank you!! Come visit us in Zimbabwe some time - Africa is wonderful
my mothers side of the family 100% Calabrese. Every Sunday some sort of pasta diner. starting with beef neck bones olive oil and garlic. usually chucked up beef, or chicken, or pork- gotta have at least two different meats. In goes the. home grown, canned in mason jars tomatoes and paste. this would cook 8 hrs!! If they were putting in meat balls, they would be added about 2 hrs before serving, and always put in raw, cooking in the sauce. cooking the sauce all day gave them plenty of time to break out the pasta machine, and create home made fettuccini, or cavatelli usually, always adding potato to the cavatelli. no BS, every Sunday!! No one had bypass surgery either! amazing!!
Love onions and made this recepie following it all the way, but was underwhelmed by the flavour. I don't know if I did anything wrong but I felt almost betrayed after spending such a long time on a meal. Anyway, tried it, was good but not worth the time :)
My wife and I made this today. Feb. 17, 2019. I give it a 3. Tastes just like beef stew. Just substitute the pasta for potatoes and peas and you have beef stew. Just a waste of time and money in my opinion. I would give it a 4 1/2 if it was beef stew.
I just tried making this dish and the meat burned on the first 30 min cook. He looks like he had about the same amount of liquid I did from the wine, and my temp was set to medium. Yet still scorched. I was thinking of trying again next weekend but adding in stock before I do. Anyone else have an issue?
Who on earth would use a Slow Cooker for this? Please, take a class in cooking or learn to do something constructive with your time whilst cooking the damn recipe for the time it takes! Time takes Time! It's not all abt you, for criminy sake!
