Ziti alla Genovese Recipe: Authentic Neapolitan Ragù with Onions and Beef
Slow-cooked onions and tender beef create the rich, flavorful ragù in this authentic Ziti alla Genovese recipe from Naples, Italy.
Discover the classic comfort of Ziti alla Genovese, a traditional Neapolitan ragù made with slow-cooked onions and tender beef. This ‘poor man's ragù’ delivers incredible depth of flavor as the onions caramelize and melt into a rich, velvety sauce over several hours. Served with ziti pasta and finished with a sprinkle of pecorino cheese, this dish is perfect for a hearty Sunday meal or any special occasion. Combining simplicity and tradition, Ziti alla Genovese celebrates the best of southern Italian cuisine, making it a timeless favorite for pasta lovers and anyone craving authentic Italian flavors.
Ziti alla Genovese is the perfect example of how humble ingredients—onions, beef, and pasta—can come together to create an extraordinary dish. Its slow-cooked, melt-in-your-mouth ragù delivers comfort and tradition in every bite. Serve it for Sunday dinner or any gathering where you want to share the warmth of Italian hospitality. A sprinkle of pecorino cheese adds the finishing touch to this hearty Neapolitan classic.
Ziti alla Genovese Recipe: Authentic Neapolitan Ragù with Onions and Beef
Equipment
Dutch oven or similar pot
Fry pan or skillet for browning meat
Ingredients
3 1/2 lbs yellow onions, sliced
1 lb beef chuck (or stew beef)
1 large carrot, minced
3 ribs celery, minced
4 cups water (or enough to cover ingredients)
1/2 cup white wine
1 tbsp olive oil, lard, or clarified butter (for browning meat)
2 tbsp olive oil (for sautéing vegetables)
320 g ziti (or tube pasta of choice)
1/4 tsp fine salt (or to taste)
1/4 tsp black pepper (or to taste)
Pecorino cheese, finely grated (to taste)
Instructions:
Prepare the Ingredients
Chop the vegetables: Mince the carrot and celery. Slice the onions into bite-sized pieces.
Brown the beef: Cut the beef into large chunks and brown all sides in a pan over medium-high heat with 1 tbsp olive oil or lard.
Deglaze: Add 1/2 cup white wine to the beef, scrape up any browned bits, and set aside.
Simmer the Sauce
In a Dutch oven, heat 2 tbsp olive oil over medium heat. Sauté the carrots and celery briefly, then add the onions and stir.
Add the browned beef and pour in enough water to cover the ingredients. Stir, cover the pot, and simmer on low heat for 3 hours, stirring occasionally.
After 3 hours, the onions will be tender, and the beef will fall apart. Season with salt and black pepper to taste.
Shred the meat: Cut or shred the beef into bite-sized pieces, as desired.
Finish with Pasta
Cook the ziti in salted, boiling water according to package directions until al dente. Drain and add to the sauce.
Toss to combine, then mix in a handful of grated pecorino cheese.
Serve with additional pecorino cheese sprinkled on top.