Ragù alla Genovese

[taxlady]

This ragu really appeals to me. I put it in this forum, because this recipe is hardly known at all outside of Italy, according to the folks at Pasta Grammer. I would like to use this recipe as a challenge, but I won't have time to do that for a while. Here's a video from Pasta Grammar.

 

[caseydog]

This ragu really appeals to me. I put it in this forum, because this recipe is hardly known at all outside of Italy, according to the folks at Pasta Grammer. I would like to use this recipe as a challenge, but I won't have time to do that for a while. Here's a video from Pasta Grammar.

I've heard of it, but have never had it. I may need to add that to my cooking "to-do" list.

CD

 

[pictonguy]

Yeah, I showcased that pasta here with pics about a month ago, it's a good one.

 

[caseydog]

Yeah, I showcased that pasta here with pics about a month ago, it's a good one.

Are you going to make us search for it, or could you post a link?

CD

 

[pictonguy]

Are you going to make us search for it, or could you post a link?

CD

https://www.discusscooking.com/threads/going-to-make-pasta-alla-genovese.141659/

Katy and dragnlaw both made it.

 

[caseydog]

Thanks!

 

[dragnlaw]

I used my slow cooker for the onions. It really is tasty. Thanks for the reminder, I have some still in the freezer. Guess what will be on the dinner list for this week!

 

[pacanis]

It's too early for me to get an interpreter but looking at the pics, it looked similar to what I made a while back.

 

[pacanis]

Here's the recipe I think I followed

Pasta Alla Genovese

Pasta alla genovese…at its core this dish is a beef braise that uses the juice of a massive number of onions as the braising liquid. It's a brilliant little recipe that sounds like it's from Genoa, but it's actually from Naples, and it's the other famous Ragu from Naples that you need to know...

www.notanothercookingshow.tv

 

[taxlady]

Yeah, I showcased that pasta here with pics about a month ago, it's a good one.

D'oh!

I guess I better look around and see if I can find my brains.

 

[pictonguy]

No problem, doing it again never hurts and more people might engage, you never know.

 

[Meryl]

I must make a real genovese some time, I must stop it with all these variants I come up with. I'm trying to think when was the last time I followed a traditional recipe precisely, step by step!