This gourmet Pasta alla Genovese, or Genovese Sauce, is simmered with beef, pancetta, caramelized onions, and white wine before it’s tossed with al dente pasta. With layers of incredible and mouthwatering Italian flavors, I guarantee that you will fall in love at first bite with this elegant sauce.
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MY EQUIPMENT:
CUTTING BOARD:
HALF SHEET PAN:
SHEET PAN RACK:
PARCHMENT PAPER:
CARBON STEEL PAN:
NON-STICK PAN:
STAINLESS PAN:
CHEF KNIFE:
DIGITAL SCALE:
MANDOLIN SLICER:
CHINOIS:
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→ Ingredients
• 2 pounds beef shanks
• 2 pounds chuck roast, cut into 2” cubes
• 4 ounces medium-diced pancetta
• 6 large julienne yellow onions, about 5 pounds
• 2 peeled and finely minced carrots
• 2 finely minced ribs of celery
• 2 tablespoons tomato paste
• 6 to 8 sprigs of fresh thyme
• 15 to 20 torn basil leaves
• 10 to 12 hand-crushed cherry tomatoes
• 2 cups dry white wine
• 1 cup beef stock
• coarse salt and freshly cracked pepper to taste
• Finely grated parmesan reggiano for garnish
• 1 pound long ziti broken or rigatoni
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Bolognese:
3 Italian Pastas
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I’ll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn’t just a skill; it’s a source of pure happiness and fulfillment.
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