{"id":16419,"date":"2025-11-28T19:46:34","date_gmt":"2025-11-28T18:46:34","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/ziti-alla-genovese-the-most-authentic-neapolitan-ragu-pasta\/"},"modified":"2026-08-22T16:16:59","modified_gmt":"2026-08-22T14:16:59","slug":"ziti-alla-genovese-the-most-authentic-neapolitan-ragu-pasta","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/ziti-alla-genovese-the-most-authentic-neapolitan-ragu-pasta\/","title":{"rendered":"Ziti alla Genovese: the most authentic Neapolitan ragu pasta"},"content":{"rendered":"<p>Naples and its flavors. They captivate you from the very first moment without the need for artifice: time, patience, and a combination of aromas that fills the entire house. That is what <strong>ziti alla Genovese<\/strong> is like, one of the most iconic dishes of Neapolitan cuisine, a slow-cooked stew of onion and meat that transforms into a deep, enveloping, and absolutely unforgettable sauce. A simple recipe, yes, but one that demands care and the exact proportions to turn out perfect. And now I will show you exactly how I prepare it.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>ziti alla Genovese<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8a487fa7e4b\" data-id=\"mkUmsE8bA3U\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-mkUmsE8bA3U-6a8a487fa7e4b\" data-vid=\"mkUmsE8bA3U\"   data-src=\"https:\/\/www.youtube.com\/embed\/mkUmsE8bA3U?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Ziti alla Genovese: the most authentic Neapolitan ragu pasta ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/mkUmsE8bA3U\/hqdefault.jpg\"  alt=\"Ziti alla Genovese: the most authentic Neapolitan ragu pasta ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Ziti alla Genovese: the most authentic Neapolitan ragu pasta - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/mkUmsE8bA3U\/hqdefault.jpg\",\"uploadDate\":\"2025-11-28T19:46:34+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/mkUmsE8bA3U?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=mkUmsE8bA3U\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 4 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 45 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 6 hours<\/p>\n<ul>\n<li>1 kg beef in large pieces for stewing<\/li>\n<li>3 kg onion<\/li>\n<li>1 tablespoon tomato paste<\/li>\n<li>1 celery stalk<\/li>\n<li>1 large carrot<\/li>\n<li>100 g lard<\/li>\n<li>Half a glass of dry white wine<\/li>\n<li>Virgin olive oil<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>10 basil leaves<\/li>\n<li>320 g ziti pasta<\/li>\n<li>50 g pecorino romano<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Ziti alla Genovese: the most authentic Neapolitan ragu pasta ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15006\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Ziti-a-la-Genovese-la-pasta-con-ragu-napolitano-mas-autentico-1.jpg\"  alt=\"Ziti alla Genovese: the most authentic Neapolitan ragu pasta ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Ziti-a-la-Genovese-la-pasta-con-ragu-napolitano-mas-autentico-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Ziti-a-la-Genovese-la-pasta-con-ragu-napolitano-mas-autentico-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Ziti-a-la-Genovese-la-pasta-con-ragu-napolitano-mas-autentico-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>How to prepare ziti alla Genovese<\/strong><\/h3>\n<h4><strong>Start with the flavor base<\/strong><\/h4>\n<p>In a heavy pot, ideal for long stews, melt the lard along with a good splash of virgin olive oil. When it is very hot, season the meat with salt and pepper and brown it on all sides. It is not to sear: it is to create that caramelized touch that adds so much flavor, thanks to the <a href=\"https:\/\/es.wikipedia.org\/wiki\/Reacci\u00f3n_de_Maillard\" target=\"_new\">Maillard reaction<\/a>. Remove it for a moment.<\/p>\n<h4><strong>Add the vegetables and let them work<\/strong><\/h4>\n<p>Incorporate the chopped celery and carrot, a pinch of salt, and saut\u00e9 for a few minutes. Return the meat to the pot. Dissolve the tomato paste with a little water so that it spreads well and does not burn. Turn up the heat and add the dry white wine: let the alcohol evaporate before continuing.<\/p>\n<h4><strong>The most important rule: three times more onion than meat<\/strong><\/h4>\n<p>This is the essential trick of the recipe: if you use one kilo of meat, you need three kilos of onion. And very, very thinly sliced. The best way is a sharp mandoline, because besides speeding up the process, it allows for uniform cuts.<\/p>\n<p>Add part of the onion first and salt to help it release its natural water. Then incorporate the rest. Stir well.<\/p>\n<h4><strong>Slow cooking for hours<\/strong><\/h4>\n<p>Cover and lower the heat. Not to the minimum, but almost. It has to cook for hours, slowly, until the onion almost completely dissolves and the meat can be broken with a spoon. If you see that there is too much liquid, uncover for a while so it evaporates. If it dries out too much, add a little bit of water.<\/p>\n<p>At the end, add the basil leaves to provide a freshness that balances so much sweetness from the onion.<\/p>\n<h4><strong>Cook and mix the ziti<\/strong><\/h4>\n<p>Bring plenty of salted water to a boil and cook the ziti, which are traditionally broken by hand into two or three pieces before cooking. Drain them very al dente and transfer them to a large pan with part of the rag\u00f9. Mix well, add more sauce, a handful of pecorino, and let all the flavors integrate before serving.<\/p>\n<h3><strong>Serve and enjoy your ziti alla Genovese<\/strong><\/h3>\n<p>Serve hot, with more pecorino, freshly ground black pepper, and, if you like, an extra touch of fresh basil. It is a hearty dish, full of aromas, ideal for those who love the most authentic Neapolitan Italian cuisine. And like all great stews, the next day it is even better.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>Tips and advice for a perfect result<\/strong><\/h3>\n<h4><strong>Respect the proportions<\/strong><\/h4>\n<p>Genovese lives on the balance between meat and onion. The three-to-one rule is not optional: it is the key to success.<\/p>\n<h4><strong>Don&#8217;t be in a hurry<\/strong><\/h4>\n<p>Long cooking transforms the onion and meat into a silky sauce. Time is an ingredient.<\/p>\n<h4><strong>Choose the right pot<\/strong><\/h4>\n<p>A thick-bottomed pot maintains moisture and uniform heat for hours.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What exactly is Genovese?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is a Neapolitan preparation based on onion and meat cooked for hours. Its history and name appear linked on <a href=\"https:\/\/es.wikipedia.org\/wiki\/Genovesa_(gastronom%C3%ADa)\" target=\"_new\">Wikipedia<\/a>.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can other types of pasta be used?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, although ziti are the traditional ones. Candele or macaroni also work as indicated by the classic recipe.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it normal for the sauce to be very sweet?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes. The sweetness comes exclusively from the well-cooked onion, without the need to add sugar.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I prepare the Genovese the day before?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">In fact, it improves with resting. The next day the flavors integrate even more.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>What type of meat is the most suitable?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Stewing cuts like beef shank work very well because they fall apart with long cooking.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [{\n    \"@type\": \"Question\",\n    \"name\": \"What exactly is Genovese?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"It is a Neapolitan preparation based on onion and meat cooked for hours. Its history and name appear linked on Wikipedia.\"\n    }\n  },{\n    \"@type\": \"Question\",\n    \"name\": \"Can other types of pasta be used?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Yes, although ziti are the traditional ones. Candele or macaroni also work as indicated by the classic recipe.\"\n    }\n  },{\n    \"@type\": \"Question\",\n    \"name\": \"Is it normal for the sauce to be very sweet?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Yes. The sweetness comes exclusively from the well-cooked onion, without the need to add sugar.\"\n    }\n  },{\n    \"@type\": \"Question\",\n    \"name\": \"Can I prepare the Genovese the day before?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"In fact, it improves with resting. The next day the flavors integrate even more.\"\n    }\n  },{\n    \"@type\": \"Question\",\n    \"name\": \"What type of meat is the most suitable?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Stewing cuts like beef shank or knuckle work very well because they fall apart with long cooking.\"\n    }\n  }]\n}\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like traditional Italian recipes, here are other suggestions:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\">Pasta with tomato and basil<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\">Bolognese lasagna<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\">Pasta with broccoli<\/a><\/strong><\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your ziti alla Genovese!<\/strong><\/h3>\n<p>A dish full of character, tradition, and that deep aroma that is only achieved with time and patience. If you decide to prepare it, tell me in the comments how it turned out.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more authentic Italian dishes. Sharing your photos always makes me happy.<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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href=\"https:\/\/www.youtube.com\/watch?v=v019dQuV8Tw\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/v019dQuV8Tw\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/sddefault.jpg&quot;}\" data-video-id=\"v019dQuV8Tw\" data-video-title=\"El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra\">\n                <img  title=\"Ziti alla Genovese: the most authentic Neapolitan ragu pasta ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" 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{ background-color: #ffffff !important}<\/style><script type=\"text\/javascript\">if (typeof sbyOptions === \"undefined\") var sbyOptions = {\"adminAjaxUrl\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-admin\\\/admin-ajax.php\",\"placeholder\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/placeholder.png\",\"placeholderNarrow\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/placeholder-narrow.png\",\"lightboxPlaceholder\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/lightbox-placeholder.png\",\"lightboxPlaceholderNarrow\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/lightbox-placeholder-narrow.png\",\"autoplay\":true,\"semiEagerload\":true,\"eagerload\":true};<\/script><script type='text\/javascript' src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"14993\">\n<h2 class=\"vrtl-recipe__title\">Ziti alla Genovese<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Ziti alla Genovese: the most authentic Neapolitan ragu pasta ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Ziti-a-la-Genovese-la-pasta-con-ragu-napolitano-mas-autentico.jpg\"  alt=\"Ziti alla Genovese: the most authentic Neapolitan ragu pasta ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">The classic slow-cooked Neapolitan dish, full of aroma and tradition, perfect for family Sundays.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">45 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">360 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">405 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">4 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">750 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Neapolitan, traditional<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">kg<\/span> <span class=\"vrtl-recipe__ingredient-name\">beef for stewing, cut into large pieces<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">3<\/span> <span class=\"vrtl-recipe__unit\">kg<\/span> <span class=\"vrtl-recipe__ingredient-name\">onion<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">tablespoon tomato paste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">celery stalk<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">large carrot<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">lard<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">half glass dry white wine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">pepper<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">10<\/span> <span class=\"vrtl-recipe__ingredient-name\">basil leaves<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">320<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">ziti pasta<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">pecorino romano<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Finely slice the onion and prepare the beef in large pieces.<\/li>\n<li class=\"vrtl-recipe__step\">Heat the lard and oil in a heavy pot and brown the meat well on all sides.<\/li>\n<li class=\"vrtl-recipe__step\">Remove the meat, add the celery and carrot with a pinch of salt, and saut\u00e9 for a few minutes.<\/li>\n<li class=\"vrtl-recipe__step\">Dissolve the tomato paste in a little water, return the meat to the pot, and add the white wine until the alcohol evaporates.<\/li>\n<li class=\"vrtl-recipe__step\">Add part of the onion with salt so it begins to release its water, then incorporate the rest.<\/li>\n<li class=\"vrtl-recipe__step\">Cook covered over very low heat for several hours until the onion melts and the meat falls apart.<\/li>\n<li class=\"vrtl-recipe__step\">Boil the ziti, drain them very al dente, and mix them with part of the ragu in a large pan.<\/li>\n<li class=\"vrtl-recipe__step\">Add more sauce, pecorino, and basil at the end before serving.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/mkUmsE8bA3U\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Naples and its flavors. They captivate you from the very first moment without the need for artifice: time, patience, and a combination of aromas that fills the entire house. That is what ziti alla Genovese is like, one of the most iconic dishes of Neapolitan cuisine, a slow-cooked stew of onion and meat that transforms into a deep, enveloping, and absolutely unforgettable sauce. A simple recipe, yes, but one that demands care and the exact proportions to turn out perfect. And now I will show you exactly how I prepare it. Watch the video with all the steps Below you can watch the video with all the steps to prepare ziti alla Genovese in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 4 people &#x23f1; Preparation time: 45 min &#x23f1; Cooking time: 6 hours 1 kg beef in large pieces for stewing 3 kg onion 1 tablespoon tomato paste 1 celery stalk 1 large carrot 100 g lard Half a glass of dry white wine Virgin olive oil Salt Pepper 10 basil leaves 320 g ziti pasta 50 g pecorino romano Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. &nbsp; How to prepare ziti alla Genovese Start with the flavor base In a heavy pot, ideal for long stews, melt the lard along with a good splash of virgin olive oil. When it is very hot, season the meat with salt and pepper and brown it on all sides. It is not to sear: it is to create that caramelized touch that adds so much flavor, thanks to the Maillard reaction. Remove it for a moment. Add the vegetables and let them work Incorporate the chopped celery and carrot, a pinch of salt, and saut\u00e9 for a few minutes. Return the meat to the pot. Dissolve the tomato paste with a little water so that it spreads well and does not burn. Turn up the heat and add the dry white wine: let the alcohol evaporate before continuing. The most important rule: three times more onion than meat This is the essential trick of the recipe: if you use one kilo of meat, you need three kilos of onion. And very, very thinly sliced. The best way is a sharp mandoline, because besides speeding up the process, it allows for uniform cuts. Add part of the onion first and salt to help it release its natural water. Then incorporate the rest. Stir well. Slow cooking for hours Cover and lower the heat. Not to the minimum, but almost. It has to cook for hours, slowly, until the onion almost completely dissolves and the meat can be broken with a spoon. If you see that there is too much liquid, uncover for a while so it evaporates. If it dries out too much, add a little bit of water. At the end, add the basil leaves to provide a freshness that balances so much sweetness from the onion. Cook and mix the ziti Bring plenty of salted water to a boil and cook the ziti, which are traditionally broken by hand into two or three pieces before cooking. Drain them very al dente and transfer them to a large pan with part of the rag\u00f9. Mix well, add more sauce, a handful of pecorino, and let all the flavors integrate before serving. Serve and enjoy your ziti alla Genovese Serve hot, with more pecorino, freshly ground black pepper, and, if you like, an extra touch of fresh basil. It is a hearty dish, full of aromas, ideal for those who love the most authentic Neapolitan Italian cuisine. And like all great stews, the next day it is even better. &nbsp; Tips and advice for a perfect result Respect the proportions Genovese lives on the balance between meat and onion. The three-to-one rule is not optional: it is the key to success. Don&#8217;t be in a hurry Long cooking transforms the onion and meat into a silky sauce. Time is an ingredient. Choose the right pot A thick-bottomed pot maintains moisture and uniform heat for hours. Frequently Asked Questions What exactly is Genovese? It is a Neapolitan preparation based on onion and meat cooked for hours. Its history and name appear linked on Wikipedia. Can other types of pasta be used? Yes, although ziti are the traditional ones. Candele or macaroni also work as indicated by the classic recipe. Is it normal for the sauce to be very sweet? Yes. The sweetness comes exclusively from the well-cooked onion, without the need to add sugar. Can I prepare the Genovese the day before? In fact, it improves with resting. The next day the flavors integrate even more. What type of meat is the most suitable? Stewing cuts like beef shank work very well because they fall apart with long cooking. Related recipes you will love If you like traditional Italian recipes, here are other suggestions: Pasta with tomato and basil Bolognese lasagna Pasta with broccoli Enjoy your ziti alla Genovese! A dish full of character, tradition, and that deep aroma that is only achieved with time and patience. If you decide to prepare it, tell me in the comments how it turned out. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Sharing your photos always makes me happy. Enjoy your meal! Ziti alla Genovese The classic slow-cooked Neapolitan dish, full of aroma and tradition, perfect for family Sundays. DishFirst course CuisineItalian Preparation time45 minutes Cooking time360 minutes Total time405 minutes Servings4 Calories750 kcal AuthorMia Villar Raurich TagsNeapolitan, traditional Ingredients 1 kg beef for stewing, cut into large pieces 3 kg onion 1 tablespoon tomato paste 1 celery stalk 1 large carrot 100 g lard half glass dry white wine extra virgin olive oil salt pepper 10 basil leaves 320 g ziti pasta 50 g pecorino romano Instructions Finely slice the onion and prepare the beef in large pieces. Heat the lard and oil in a heavy pot and brown the meat well on all sides. Remove the meat, add the celery and carrot with a pinch of salt, and saut\u00e9 for a few minutes. Dissolve the tomato paste in a little water, return the meat to the pot, and add the white wine until the alcohol evaporates. Add part of the onion with salt so it begins to release its water, then incorporate the rest. Cook covered over very low heat for several hours until the onion melts and the meat falls apart. Boil the ziti, drain them very al dente, and mix them with part of the ragu in a large pan. Add more sauce, pecorino, and basil at the end before serving. Video &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":15002,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[2767,2834,2943,2945,2845,35,461,2944,2946,2275],"class_list":["post-16419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-basil-3","tag-carrot-2","tag-celery-3","tag-lard","tag-onion-4","tag-pasta-es","tag-pecorino-es","tag-tomato-paste","tag-veal-2","tag-ziti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ziti alla Genovese: the most authentic Neapolitan ragu pasta ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Ziti alla Genovese, a classic Neapolitan pasta with an intense flavor and 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