If you go to make a Genovese for the first time, looking at the recipe and seeing the large amount of Onions in the Ragu, you might think there is something wrong with the recipe. No, this is how GENOVESE is made, and what makes it quite unique. The Onion to Meat ratio is incredible.
Have you ever heard of Ragu Goenovese ? No, it’s not from Genoa. Although it’s named Genovese, this famous Ragu is not from the city of Genoa in Northern Italy, but from Naples, where it is one of the city’s most famous dishes. This Ragu is made with Beef that is slowly braised with lots of Onions, and little or no tomato at all. It’s quite Tasty, and is most often served dressing Ziti, or some other shot Maccheroni pasta.
This and 99 other Great Neapolitan and Regional Recipes of Ischia, Capri, and The Amalfi Coast, can be found in Daniel Bellino’s – POSITANO The AMALFI COAST – Travel Guide Cookbook. Available on Amazon.com
Cooking Italian 