Genovese sauce with candele pasta served at the Villa Cimbrone in Ravello, Campania, Italy
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
Media: Genovese sauce
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.
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