Ridiculously Easy Pasta Alla Genovese Recipe - The Must Try Easy Beef and Onion Sauce 

Uh oh, the Italians/Italian-Americans are angry again. Well said.

@@Maghanashi 😂😂😂😂! I'm sure they'll survive 👍

I don't understand how anyone could ever want to say something ugly about you or Julie. 🫂

Wow I can't believe some people! Thank you guys for all you do. I've really enjoyed your recipes and learning about the history of how things developed over time.

I know I used some questionable vocabulary as I dragged my painfully arthritic body out of bed at 6 am to buy four pounds of onions.. .Unfortunately this was the only sauce I ever saw that would make the spaghetti squash lanquishing away in the fridge palatable. All because of you and your ridiculously delicious recipes!

"Hi, Glen! Hi, friends!" is the highlight of every video for me.

I spent Christmas week with my friend who is a bit of a germiphobe, while I am of the mindset of "What's a little catspit between friends?" There is a Japanese man who's RU-vid channel is "Jun's Kitchen" he has 5 cats that "help"

@@renaebettenhausen3611 Funny you say that - I am the former. While I love, love, love animals of all kinds and walks of life, I don't do cats on the counter. LOL I just can't get past how unsanitary it is either. 🙂But to each his/her own.

@@renaebettenhausen3611 oh yeah, Jun's Kitchen is wonderful!

lol, right!? "i'm a kitty! isn't EVERYTHING for me??!"🐱

@@LBrobie You are correct, of course. Trying to control the activities and attitudes of a cat will not earn one any reward. A cat is a cat, perfect as he or she is. I understand exceptions exist and are to be honored, but a cat is a cat. As Glenn might say, I want to make this perfectly clear, I have no argument with Chicken getting off the kitchen counter. But I was thrilled to see her! Also, this food would be wonderful, delicious, and I want to make it at home. Thanks, Glenn and Jules and Chicken

"Dogs have owners, cats have staff."

I hope having a cat named Chicken won't lead to...mishaps...in the kitchen on a busy day...😖

@@kimvibk9242 😊 At cat looking at a mouse might think your comment is funny! 😵 😊

Or garlic! I actually managed to make lasagna with too much cheese one time. It was a LOT of cheese 😄 ETA: Oh, hey, look! No tomato *at all*! Proof that it can be done! Someone show this to Adam Ragusea…

I was wondering if it could be done in a slow cooker and you have answered that question.

@@bryantallansmith8303 in fact I think is better because it turns out juicer 👍🏻

I guess you get less oven browning but if you brown the beef well beforehand this probably doesn't matter too much. At the very least you'll get something extremely tasty, in a slightly different way to how the oven version is extremely tasty. And personally if I'm leaving something to cook for five hours or more I'd much rather use the slow cooker whenever possible!

@@bryantallansmith8303 Anything slow cooked is more than suitable to be done in a slow cooker. Or even a pressure cooker.

I was raised on the stuff because my Dad was from England, but here in southern Ontario, they shelve it with the baking supplies rather than with the other toast spreads, so no one knows what to do with it. 😄

@@cleementine Before I realized we didn't carry it I looked in baking, bbq sauces, liquid smoke, the isle that has Spanish, Oriental cuisine.

In New Zealand we grew up with marmite as a spread on toast or to accompany cheese in a sandwich etc but we also have a product called yeast flakes often found in the Healtherie section of our supermarkets that is a fantastic alternative.

@@pflick13 here in the UK you usually find marmite in the 'spreads' section in a supermarket so all things jam, peanut butter. honey, marmalade etc :)

Marmite is incredible. It's a shame when I was a kid we only knew about it spread on toast, which is not the best way to appreciate what it can do for your cooking.

I agree. This is the only cooking channel I ever watch, either on RU-vid or on the real tube.

Look for a Ramen strainer.

^^^^^

My mantra is to try it the way the recipe intended the first time and then adapt next time if needed. Unless we've forgotten to buy an ingredient and I've started cooking, then all bets are off!

​@@TheErador Just so! Especially with iconic recipes, I often have found that it's best to fight my instinct to reinvent the wheel and "improve" the a recipe. Italians point out that the main ingredient of a pasta recipe is, well, pasta, it's a course not a meal, and they are proud of Italy's gifts of time-proven pairings of their cuisine, and joke (yes, it's mostly an inside joke) that you can make whatever you want, just don't say it's a particular mother recipe when it's not. They do have a point, it is virtually impossible to have a bad meal in Italy, and it's really easy to be served an abomination about anywhere else having been branded "Italian". I find that usually the "authentic" recipe is the simplest version, and adding a bunch of ingredients doesn't improve anything, but makes the dish confusing, and not about pasta. Of course Genovese is a long-cooked "Sunday" sauce, starting with sofrito and meat, like Bolognese and Neapolitan sugo, which are a different animal, but a number years ago I went through the classic Roman weekday quick pasta recipes, starting with the vegetarian versions, cacio e pepe (No fat, the cream is made with the starch from the pasta water and the cheese, if you master this, you are on your way), aglio e olio (oil, pasta water, garlic and cheese) and arrabiata (oil, pasta water, fresh or canned tomato and cheese), and used the recommended dry pastas and cheese, generally pecorino, avoiding garlic or onion (except of course for the aglio e olio) to see what this is all about, why they are preferred. The next step for me was the dishes where pork replaces the oil (try guanciale rather than pancetta, avoid smoked american bacon if you can) which are gricia, amatriciana, etc. Carbonara basically adds egg to gricia which is a bit tricky, takes some practice and technique to avoid making a sticky mess, (I usually skip it and go with gricia or caccio e pepe).. I would add pasta al burro (the real "Alfredo" which is butter, pasta water and cheese paired with fresh egg noodles as a base sauce. This isn't a common restaurant recipe in Italy, it's more thought of dish for tourists or a comfort dish your Mom would make if you were sick, (try it with orzo or pastina, my father's go-to when he isn't feeling well..) It's basically gricia with butter replacing the pork. It does not have cream or garlic in it like American versions, which are often become a terrible gloop. I would also add a much more recent dish, pasta alla vodka, which is oil, tomato, cheese, adding cream (I like sour cream), and often capers with dry pasta like penne, which for me is a better foundation as a cream sauce, the tomato balances the cream. Going through this process helped me appreciate essential technique and gives me some appreciation of the pairing of pasta and produce. Mastering cooking dry pasta al dente, finishing the dish in a by making a creme of pasta starch, different fats, and cheese) yields a ton of confidence, especially when trying more intricate recipes like Puttanesca (basically amatriciana with wine, capers, olives, pepperoncino). Vongole or other seafood dishes are basically butter sauces with white wine and/or stock, probably garlic or onion, lemon, parsley (consider avoiding cheese with seafood, Italians say cheese "masks the flavor of the sea." Ok, fair enough...) With this confidence, it's a snap recognize great recipes, and to create your own beautiful, well-balanced, healthful pasta dishes, with confidence pairing any seasonal produce or larder ingredients. Just call it "pasta alla (insert whatever name you want)", and you'll never worry about the Italians teasing you...

I’m still trying to figure the name. I know it’s not complementary to Genovese (because Neapolitan names are evocative, not descriptive). My latest guess is that Genoese sailors were a bit smelly after months at sea and smelled of onions.

@@jimtreglio3950 From italian wikipedia: There are many hypotheses about the origin of this dish; the least plausible are those who want it to come from Genoa[6][7] or those who are the work of anonymous Genoese cooks who worked in the port of the Neapolitan city between the 14th and 15th centuries, although the dish is completely unknown in that city.[ 6][8] The recipe could also refer to the name of its inventor, since Genovese is a rather common surname in Campania. One of the most reliable hypotheses, even if less cited, has it that the name of this sauce is due to the presence in the city in the period in which its first traces are found, of Swiss mercenaries, in particular from the canton of Geneva, whose cuisine extensive use of onions. The name of the sauce could therefore be derived from the mispronunciation of the words ginevra, from Geneva. In fact, it should be underlined that in the Liber de Coquina[9], one of the first recipe books of the Latin West, written in Naples between the XIII and XIV centuries, there appears an onion stew with chicken "or other meat" and cheese grated, used to flavor the Tria Ianuensis[10] (that is, Genoese pasta), which is also the title of the recipe. This would make it one of the oldest pasta sauces still in use in the Italian tradition.

Yep - That’s how it’s labeled. Always seemed strange, but it shows up here more often.

In Toronto/Vancouver with so many Asian residents short rib beef is a common cut found at grocery stores and astaple in many dishes esp Korean. In Windsor where I live now…it’s very hard to find.But what’s what a good local butcher is for

I was thinking it would be a good slow cooker dish

no please no don t do this

Apple cider vinegar, yes

@@supercontesergio it works

I think that seems like the safer--both from the not-burning-the-food point of view, and household fire safety--way to long cook this dish.

Taboos were made to be broken, it might be missing a little but if you brown it before hand it should be mostly the same.

Curious if this can be done in an instant pot.

@@travisadams4470 if you did this in a pressure cooker you'd want to sweat the onions and reduce the wine down to almost a glaze before sealing the lid. With no evaporation, it would end up as soup otherwise.

Chicken had to inspect the cake. I love random visits from Chicken.

I thought he was named chicken because he was afraid of things… lol

@@emilybilbow4990 That may also be true. I just assumed when I saw chicken in the kitchen!

We adopted a stray on Thanksgiving day (USA) and named her cranberry!

Here two Neapolitan chefs cooking it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dMIk_kzvoBM.html

This is probably my favorite dish, the most typical from my Father's home town, connected with weddings going back as far as anyone can remember. Yellow onions, definitely not white or red very fine strings, they stay with the sauce that way as you mention. Also, probably less carrot, or maybe none, some say it makes the sauce too "sweet". Probably cut the sofrito in a finer dice as well. Also, while any pasta is great try "long ziti" (aka candele, cannazze), broken by hand. No matter which pasta you use, break up a some of it, the small pieces (they call them "slippers") contribute to the creaminess of the sauce. But of course, this dish is always wonderful, there are as many variations as cooks. I recently made it with some thick egg noodles which were on hand, and it turned out great. Also, I tend to feel that pecorino (or a mix) is more typical, adds to the creaminess, but take some care while seasoning the meat and sauce as it's cooking, pecorino might get a bit too salty...

Yeah, I think I have to do this now that you mention it.

Was thinking about the instantpot as well. For energy prices here in the Netherlands are going through the roof.