Spaghetti “alla Genovese”, contrary to what you might think, are not the famous green plate, which is named instead “pesto alla genovese”. They are two completely different recipes, and the difference is very known in Italy, but not abroad, where that spaghetti alla genovese are confused with the traditional dish from Genoa.
Spaghetti “alla Genovese” are instead a typical dish of the Neapolitan tradition, made with beef stewed in a long cooking, and many onions. A “white pasta”, which in Naples is usually made with ziti (small macaroni). The meat is browned in a simple sauté, and then blended in the wine, before being cooked with so much water. Onions are then put into the wine shade. For this recipe, choose the combination with a local red wine.
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SPAGHETTI GENOVESE
Spaghetti alla Genovese belong to Naples, and they are a delicacy of meat and pasta.
Instructions
First, take the meat and remove the fat (1). Then reduce the meat to morsels (2), to put on a plate (3) separately.
Then peel the onion (4), to cut it into slices (5) and put aside on a saucer (6).
Wash the carrot (7), dry it, and grate it (8). Put it on a saucer (9) aside.
Wash the stalk of celery (10), and then make it into strips (11) fine and long, which you will chop (12) finely.
Put the chopped celery on a saucer (13) aside and pour five tablespoons of extra virgin olive oil (14) into a large and deep pan. Heat and then add the chopped celery (15).
Add the grated carrot immediately (16), and fry a couple of minutes, turning with the spoon (17). Once sautéed, add the diced beef (18) in the pan.
Turn the meat (19) to make it brown, and then pour the white wine (20) over it, to start simmer it until reduced. Add a little salt (21).
Then sprinkle the black pepper (22). When the wine is almost completely reduced, add the onion slices on the meat (23), lower the heat, and cover with a lid (24) to cook them on very low heat for five minutes.
Meanwhile, wash the cherry tomatoes (25) and add them who to the pan (26). Finally add hot water (27) to cover all the meat. Cook with the lid on low heat for about a couple of hours, checking that the sauce does not dry out too much.
Boil plenty of salted water in a pot, and when 10 minutes left for the cooking of the meat, dip the spaghetti (28) in the water and cook for the time indicated in the package. Meanwhile, grate the Parmesan cheese (29) and the Pecorino cheese, and then drain the pasta (30).
When the pasta is cooked, drain and add in the pan (31), mix well (32) for a minute, with the flame at a minimum, and add the cheeses (33). Give one last stir and serve hot immediately on the table.
