 Genovese sauce with candele pasta served at the Villa Cimbrone in Ravello, Campania, Italy | |
| Alternative names | Sugo alla genovese (in Italian), "la Genovese" (in Italian) |
|---|---|
| Place of origin | Italy |
| Region or state | Campania |
| Created by | Genovese immigrants |
| Invented | 15th or 16th centuries |
| Main ingredients | Onion and beef, veal or pork |
Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with the city of Naples, in the Campania region of Italy. It is typically served with ziti, rigatoni or paccheri pasta and sprinkled with grated cheese.[1]
Genovese may be prepared with inexpensive cuts of beef, pork, veal or sausage, but typically share and emphasize slow-cooked onions. Recipes may cite the ramata di Montoro, a yellow onion with copper-colored skin.[2]
- ^ Alberts, Bonnie. "Cooking with Giuseppe – Paccheri alla Genovese". Retrieved 23 July 2013.
- ^ "La Genovese". The Grand Wine Tour. August 1, 2017.