ItalianNeapolitan
Neapolitan Genovese
by Manu Food · 60K subscribers on YouTube
A traditional Neapolitan slow-cooked sauce made with caramelized onions and mixed meats, served with Candele pasta. A labour of love that yields a rich, jam-like sauce.
- Cook
- 5h
- Servings
- 5
- Difficulty
- medium
Ingredients
13 items- 4 kgCipolla Montoro o RamataPreferably Montoro onions, otherwise red onions
- 500 gMuscolo di Manzo (Gammunciello)Beef muscle
- 500 gMuscolo di Maiale (Gallinella)Pork muscle
- 500 gCostine di Maiale (Tracchie di Maiale)Pork ribs
- 2.5 pcsCarrot2-3 carrots
- 1 pcsCelery1 whole celery stalk
- 2 pcsBay Leaves2 bay leaves
- 1 tbspTomato PasteTomato paste
- White WineTo taste
- Extra Virgin Olive OilTo taste
- BasilTo taste, fresh
- Pecorino RomanoTo taste, grated
- 500 gCandele di GragnanoPasta
Method
- Choose Montoro or ramata onions and slice them very thinly.
- Cut the meat into large pieces (beef muscle, pork muscle, pork ribs).
- Heat abundant extra virgin olive oil in a large pot and brown the meat thoroughly until well caramelized.
- While the meat is almost browned, finely chop celery and carrot. Grate the carrot on a coarse grater so it will dissolve during cooking.
- Once the meat is well browned, deglaze with white wine and let the alcohol evaporate.
- Add 2 bay leaves and 1 tablespoon of tomato paste, stir to combine.
- Cook on very low heat for at least 4 hours, covered for the first 2 hours, then uncovered. Add water or broth if it dries out. The onions should melt into a jam-like consistency after about 5 hours.
- Meanwhile, cook the Candele di Gragnano pasta in salted boiling water until al dente.
- When the pasta is al dente, reserve some pasta water, drain the pasta and transfer it to the pot with the sauce. Toss over medium heat for 2–3 minutes, adding a splash of pasta water if needed to make it creamy.
- Off the heat, add fresh basil and grated Pecorino Romano. Serve immediately.
