This Pasta alla Genovese (Beef and Onion Ragù) recipe is comforting and delicious. What makes it so special is the rich flavor you get from the slow-cooked onion sauce base. You're going to need a lot of onions! It’s a perfect weekend meal. Personally, this is one of my go-to winter dinner party meals.
Traditionally, pasta dishes are served as a first course (primi), after the appetizer (antipasti) and before a heavier main (or secondi). However this recipe is rich, it can be served as both the primi and secondi. Pair it with one of my Mediterranean appetizers.

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What is Pasta alla Genovese?
Pasta alla Genovese is a traditional Neapolitan dish of slow-cooked onion and beef ragu served over pasta. Despite its name, it has no direct ties to Genoa (which is more famous for basil pesto).
The origins of the dish are somewhat mysterious, but many believe that its name refers to Ligurian merchants or cooks who brought their culinary techniques to Naples in the 15th century.

Unlike the tomato-based ragùs more commonly associated with Italian cuisine (like my Short Rib Ragu and Ragu Bolognese), Genovese sauce uses lots of onions as its primary base, which slowly caramelize over hours of cooking to create a deeply savory and slightly sweet flavor.
When I made this recipe the first time, I didn't think it was going to work. I thought to myself: there is nowhere near enough liquid to cook the meat. Trust the process! It works!
It’s a great recipe for those with tomato sensitivities. Don’t confuse this recipe with Pesto alla Genovese, which is a basil and pine nut pesto from Genoa.
Ingredients
This isn’t a complicated recipe and the ingredients are quite common. Here’s what you’ll need to make this recipe:

- Cut of Beef: My preference is to use beef chuck (or sometimes called a chuck roast). I like to buy a large piece and cut it into large chunks myself, but you can ask your butcher to cut it for you. You can also use boneless short ribs (which will give you a richer sauce because of the fat) or stewing beef (which will give you a leaner sauce). Similar cut can be used in my Braised Chuck Roast.
- Onions: The star of the sauce! You’re going to need a lot of onions for this recipe. They will break down into a velvety base. Yellow or sweet onions work best. Don’t use red onions as they will give the sauce a muddy color.
- Wine: White wine is the way to go here. It helps deglaze the pan and adds a slight acidity to the dish. A dry pinot grigio or sauvignon blanc work well. Use a bottle you would actually drink as you only need about a cup of wine for this recipe. Do not use red wine as it will affect the color of the finished recipe. Dry vermouth or chicken stock can be used as substitutes.
- Tomato paste: Adds a hint of umami and color to the sauce. But only use a small amount. This isn’t a tomato-based sauce.
Refer to the recipe card at the bottom of the page for a complete list of ingredients and quantities.
How to Make Pasta alla Genovese
I recommend you read through all the steps before starting this recipe so that you can get an idea of what to expect and make the process easier.

Step 1: Prepare the Ingredients. Begin by slicing the onions and finely dicing the carrots and celery (Image 1). Season the beef on all sides with salt and pepper (Image 2).

Step 2: Brown the Meat. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until golden brown. 2-3 minutes per side will do. Do this in batches not to crowd the pot. Remove the beef and set it aside, leaving the flavorful browned bits in the pot (Image 3).

Step 3: Build the Base. Reduce to medium heat and add the diced carrots and celery. If the pot is dry, add a little bit of olive oil. Sauté for 5-7 minutes until softened (Image 4). Stir in the tomato paste and cook for another minute to release its flavor (Image 5). Add the white wine to deglaze and scrape up any stuck-on bits from the bottom of the pan (Image 6).

Step 4: Add Half the Onions. Add half the the sliced onions to the pot and stir to coat them in the olive oil and aromatics (Image 7).

Step 5. Add the Beef, Herbs and Rest of the Onions. Return the beef to the pot, nestling it into the onion mixture (Image 8). Add the bay leaves and herb bundle (Image 9). Add the remaining onion slices (Image 10). Cover the pot and cook on low heat for 2-3 hours, stirring occasionally. The cooking time will depend on the size of the beef chunks. The onions will release their moisture and break down into a rich, silky pasta sauce while the beef becomes fork-tender (Image 11).

Step 6. Shred the Beef. When the beef is fork tender, shred it into the sauce using two forks and mix everything together (Images 12-13). The ragu is now ready. Keep it warm while you boil the pasta.

Step 7: Cook the Pasta and Combine with Ragu. When the sauce is ready, bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve about 1 cup of pasta water before draining. It can help loosen the sauce later if needed. Combine the strained pasta with the finished ragu. Add a splash of pasta water if necessary to achieve the desired consistency (Image 14).

Step 8: Serve. Serve immediately, topped with freshly grated Pecorino cheese or Parmigiano Reggiano and fresh parsley (Image 15).
Alternative Cooking Methods
- Use a pressure cooker or instant pot. If you are in a rush, you can make this recipe in an instant pot. Follow all the steps as outlined. I do recommend adding an extra half cup of wine.
- Use a slow cooker. A slow cooker is actually a great way to make this recipe. You’ll need to sear the meat and aromatics separately in a pan and transfer them to the slow cooker first though. Cook on low for 8 hours. If you can, check on the slow cooker once in a while to make sure nothing is scorching. This low and slow cooking will break down the connective tissues and give you a really tender ragu.
Expert Tips
- Choose the Right Onions: Yellow onions are the most traditional choice, but sweet onions can be used for a slightly milder flavor. Avoid red onions, as their flavor is too sharp. Use a mandoline to make slicing easier.
- Don’t Rush the Onions: The slow caramelization process is key to achieving the sauce’s depth. Stir occasionally and keep the heat low to avoid burning.
- Deglaze Properly: Be sure to scrape up all the browned bits from the pot when adding the wine. They’re packed with flavor.
- Cut the beef into smaller pieces: The beef will break down faster if you cut it into smaller cubes. So take that into consideration if you’re pressed for time.
- Use the Right Pasta shape: Tubular shapes like ziti, rigatoni, penne, or paccheri are ideal for holding the thick sauce. Use short pasta and avoid long or delicate pastas like angel hair.
- Prepare for a dinner party. As someone who throws a lot of dinner parties, I always look for ways to save time on the day of. This recipe can be prepared a day or two before your dinner party. I actually prefer making beef ragus a day or two before serving as their flavor will improve. I do the same with my short rib ragu recipe.
- Cherry tomatoes? Some recipes will call for the addition of cherry tomatoes at the end of the cooking process. Personally, I’m not a fan of this. This sauce is not supposed to be too tomatoey, so I would just leave those out.

Recipe FAQs
Absolutely! In fact, the flavors deepen as the sauce rests. Make it up to two days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stove before serving.
Store the sauce and pasta separately in the fridge for up to 3 days. This prevents the pasta from soaking up too much sauce and becoming mushy.
Yes! Freeze the sauce in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove. Cook fresh pasta when ready to serve.
Yes, dry white wine is traditional, but you can also use dry white vermouth if that’s what you have. Or keep the recipe completely alcohol free by using chicken or beef stock.
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Recipe Card

Pasta alla Genovese (Beef and Onion Ragù)
Equipment
- Heavy pot (Dutch oven)
Ingredients
- 3 lbs Yellow onions - about 8 medium onions
- 1 Carrot
- 1 Celery rib
- 2 ½ lbs Beef chuck - Cut into large cubes
- 2 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 2 tablespoon Olive oil
- 2 tablespoon Tomato paste
- 1 cup White wine
- 2 Bay leaves
- 1 Herb bundle - 5 sprigs of parsley and a few celery leaves
- 1 lb Rigatoni pasta
- Chopped parsley
- Grated Pecorino cheese or Parmigiano Reggiano
Instructions
- Prepare the ingredients. Begin by slicing 3 lbs Yellow onions thinly and finely dicing 1 Carrot and 1 Celery rib . Season the beef cubes on all sides with 2 teaspoon Kosher salt and ½ teaspoon Black pepper. You may need more salt later in the cooking process.
- Brown the meat. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoon Olive oil on medium-high heat. Sear the beef on all sides until golden brown, 2-3 minutes per side. Do this in batches not to crowd the pot. Remove the beef and set it aside, leaving the flavorful browned bits in the pot.
- Build the base. Reduce to medium heat and add the diced carrots and celery. If the pot is dry, add a little bit of olive oil. Sauté for 5-7 minutes until softened. Stir in 2 tablespoon Tomato paste and cook for another minute to release its flavor. Add 1 cup White wine to deglaze and scrape up any stuck-on bits from the bottom of the pan.
- Add half the onions. Add half the the sliced onions to the pot and stir to coat them in the olive oil and aromatics.
- Add the beef, herbs and rest of the onions. Return the beef to the pot, nestling it into the onion mixture. Add 2 Bay leaves and the Herb bundle. Add the remaining onion slices. Cover the pot and cook on low heat for 2-3 hours, stirring occasionally. The cooking time will depend on the size of the beef chunks. The onions will release their moisture and break down into a rich, silky pasta sauce while the beef becomes fork-tender.
- Shred the beef. When the beef is fork tender, shred it into the sauce using two forks and mix everything together. The ragu is now ready. Taste it and adjust the seasoning with more salt if you like. Keep it warm while you boil the pasta.
- Cook the pasta and combine with ragu. When the sauce is ready, bring a large pot of salted water to a boil. Cook 1 lb Rigatoni pasta until al dente, according to package instructions. Reserve about 1 cup of pasta water before draining. It can help loosen the sauce later if needed. Combine the strained pasta with the finished ragu. Add a splash of pasta water if necessary to achieve the desired consistency. NOTE: only combine the sauce and pasta if you're planning to serve the whole dish. If you want to save leftovers, keep the pasta and sauce separate for storage.
- Serve. Serve immediately, topped with freshly grated Pecorino cheese or Parmigiano Reggiano and fresh parsley.
Notes
- Cut of Beef: I prefer to use beef chuck (or sometimes called a chuck roast). I like to buy a large piece and cut it into large cubes myself, but you can ask your butcher to cut it for you. You can also use boneless short ribs (which will give you a richer sauce because of the fat) or stewing beef (which will give you a leaner sauce).
- Onions: You’re going to need a lot of onions for this recipe. They will break down slowly and release their water. Yellow or sweet onions work best here.
- Wine: White wine is the way to go. It helps deglaze the pan and adds a slight acidity to the dish. A dry pinot grigio or sauvignon blanc work well. Use a bottle you would actually drink as you only need about a cup of wine for this recipe. Do not use red wine as it will affect the color of the finished recipe. Dry vermouth or chicken stock can be used as substitutes.
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