Italian Genovese Sauce: Time to Get Cozy

“Sometimes, the best meal requires you to forget that time exists”

–Elizabeth Bauermeister, The School of Essential Ingredients

                                                                                                       

Cooking is all about time. When to throw in the pasta, when to take out the casserole, how to make a dinner for a family of six in forty-five minutes. But what happens when there is no limit on time? When you have all day to make a meal, as if time doesn’t exist.
Neapolitan Genovese Sauce via The Road Home

 

For Neapolitans and their immigrant descendants, what happens is Genoaise. Or, for those not familiar with Neapolitan dialect, sauce Genovese. Genovese is a mysterious sauce, steeped in time and history. No one can agree on the origins of a dish named after Genoa but created in Naples. Perhaps it’s the mystery of the dish that makes it so alluring. For me, it’s the magic of leaving onions, pork, and stock to simmer and discovering three hours later that something new and comforting has taken its place.

 

Neapolitan Genovese Sauce via The Road Home

 

There are dozens of variations of Genovese sauce (mine clearly being the best!) but all Neapolitans agree on one thing: that Genovese sauce is not meant for Spring and Summer. It is not a dish that you serve to friends at a picnic or for a buffet. Genoaise is Fall and Winter. Fall for when you need a dish to slow you down and bring the colors of the leaves outside your window to life. Winter for when you need a warm, long hug after a day of snow shoveling and driving on half-plowed roads. Genovese nudges you to discover coziness and revel in it as if nothing else existed.

 

Neapolitan Genovese Sauce via The Road Home

 

So, I will leave you to try this sauce for yourself, with a reminder to take things slow every once in a while and let the simplicity of fresh pasta, grated cheese, and cooked down onions heal you.

Neapolitan Genovese Sauce via The Road Home

Genovese Sauce

From: Christina Esposito

Ingredients:

  • 1.5 – 2 pounds boneless pork loin roast
  • 2 Tbs vegetable oil
  • 1 or 2 large cloves of garlic, minced
  • 2 pounds yellow onions, sliced 1/8” thin (about 6 small – medium sized onions)
  • 4 – 4.5 cups of beef stock or broth (enough to cover the meat and onions)
  • Splash of tomato sauce (1/8 cup) – Optional
  • Pecorino Romano grated cheese
  • 1 pound fresh pasta (fettuccine)

Directions:

  1. Sear the meat (you can use either beef or pork, but I’m partial to pork because it tenderizes so beautifully with this sauce). Put a tablespoon of vegetable oil in a medium sized sauce pot and jack the heat up to medium high. While the oil is warming, salt and pepper the meat. Then, when the oil is shimmering, like seeing heat in the desert, add the meat. This should make a loud noise, but that’s good- it’s the noise of juices being sealed into the meat. Remember to rotate the meat around to get all the sides nicely browned. The goal is to brown the meat, not fully cook it.
  2. When the meat is seared, add ¼ cup of the beef stock to scrape up all the bits of meat and ‘brown stuff’ from the bottom of the pan. This brown stuff is ‘fond’, the meat drippings that will melt into your sauce and make it go from good to great.
  3. Add the garlic. Let it cook for just a minute so it releases its scent.
  4. Add the onions and rest of the beef stock (so that the onions and meat are just covered with stock). Throw in a dash of tomato sauce too if you have it and simmer away! Let the sauce simmer for as many hours as you have to give, stirring it every now and again. If the stock evaporates and sinks way below the onion level add some more. Don’t forget to season and remember that the stock may already be salty.
  5. When the onions and meat are beyond tender, it’s time to puree the sauce (at least two to three hours later). Take the meat out and set aside. Then, with either an immersion blender, food processor, or regular blender, puree the onions and broth together.
  6. Mix sauce with the fresh pasta and serve with the cut meat on the side. Sprinkle liberally with Pecorino Romano. Sigh with happiness.

9 thoughts on “Italian Genovese Sauce: Time to Get Cozy

  1. Fabulous directions! Very descriptive and helpful. Looking forward to the weekend so I can try this recipe and, I am looking forward to your next recipe!

  2. Wonderful recipe. What you said about it being a winter dish is absolutely true. I am sure that you make a delicious sauce, I followed the recipe and mine tasted terrific. Thank you for the column!

  3. Your comments on the origin of the dish were a delight to read. Often times the tradition and culture behind a meal is overlooked by its tastiness. Continue to post! I found your writing both personable and knowledgeable.

  4. Thanks Christina, I can’t wait to try this recipe. I’m going to use the pork as you suggested which sounds so delicious 🙂
    Looking forward to more of your recipes!

  5. Sad that this best kept secret is out but happy that everyone will get to try this delicious meal! One of my all-time favorite comfort foods!

  6. Wow, My taste buds can’t wait to try this one out. The description and directions make it sound wonderful and easy to follow. Who doesn’t like a great pasta sauce?

  7. Two world famous sauce cooks I knew, Louise and Mary, would be quite proud of you, I’m absolutely sure! Keep it up and keep the recipes coming.

  8. I really enjoyed the way you incorporated some history and personal experience with this recipe. I would love to try it ! Looking forward to your future postings…

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