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Recipes / Pasta alla Genovese

Pasta alla Genovese

By Mark Bittman

Published April 17, 2024

To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it’s little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.

Photo: Michael Kraus for The New York Times
Photo: Michael Kraus for The New York Times
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Pasta alla Genovese

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Makes
6 to 8 servings 1x