Best 2 Genovese Napoletana Recipes

**Genovese Napoletana: A Traditional Italian Beef Stew**

Let's take a culinary journey to Naples, Italy with a comforting and flavorful beef stew known as Genovese Napoletana. This classic dish is a labor of love, simmering beef, onions, and a unique blend of spices until the meat falls apart and the sauce becomes rich and velvety. Its distinct flavor is attributed to a variety of ingredients, including white wine, carrots, celery, tomatoes, and a touch of nutmeg. While the preparation may require time and patience, the result is a hearty and delectable stew that embodies the culinary heritage of Naples.

The article not only provides a detailed recipe for Genovese Napoletana, but it also includes variations that cater to different preferences and dietary restrictions. One variation introduces the use of a pressure cooker for time-saving purposes, ensuring that the succulent stew is ready to be enjoyed in a matter of hours. For those who prefer a gluten-free option, the recipe offers a clever substitute using almond flour and cornstarch. Additionally, a vegetarian version of the Genovese Napoletana is presented, featuring hearty mushrooms as the main ingredient. With these variations, the article caters to a wider audience, allowing everyone to savor the traditional flavors of this classic Italian dish.

Let's cook with our recipes!

RIGATONI ALLA GENOVESE

Rigatoni alla Genovese image

I have no idea why this amazingly flavorful Genovese-style meat sauce isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process, and massive amounts of onions.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 10h

Yield 8

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 ½ pounds beef chuck
2 teaspoons kosher salt
½ cup diced celery
½ cup diced carrot
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 bay leaf
⅔ cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
salt to taste
2 (16 ounce) boxes uncooked rigatoni
1 tablespoon chopped fresh marjoram leaves
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 891.2 calories, Carbohydrate 116.8 g, Cholesterol 79.9 mg, Fat 29.5 g, Fiber 10.1 g, Protein 38.9 g, SaturatedFat 10.3 g, Sodium 1022.2 mg, Sugar 19.2 g

PASTA ALLA GENOVESE

Pasta alla Genovese image

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.

Provided by Mark Bittman

Categories pastas

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

4 1/4 pounds red onions
1/3 cup extra-virgin olive oil
2 carrots, peeled and roughly chopped
1 celery rib, trimmed and roughly chopped
1/4 pound bacon or pancetta, chopped
2 1/4 pounds beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper
1/4 cup dry white wine, plus more if desired
1 pound dried pasta, like ziti, tortiglioni or rigatoni
Finely grated Parmesan cheese

Steps:

Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 15 grams, Carbohydrate 68 grams, Fat 22 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 1110 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

Use fresh ingredients: The freshness of your ingredients will greatly impact the flavor of your Genovese Napoletana. Use fresh basil, garlic, tomatoes, and olive oil for the best results.
Don't overcook the sauce: Genovese Napoletana is a delicate sauce that is best served fresh. Overcooking the sauce will make it lose its flavor and color.
Season the sauce to taste: Genovese Napoletana is a versatile sauce that can be seasoned to your liking. Add more salt, pepper, or garlic to taste.
Serve with pasta or other dishes: Genovese Napoletana is a great sauce for pasta, but it can also be used with other dishes such as chicken, fish, or vegetables.

Conclusion:

Genovese Napoletana is a delicious and versatile sauce that is perfect for any occasion. With its fresh basil, garlic, tomatoes, and olive oil, Genovese Napoletana is a flavorful and aromatic sauce that will add a touch of Italy to any dish. Whether you serve it with pasta, chicken, fish, or vegetables, Genovese Napoletana is sure to be a hit.