Genovese sauce
Genovese Sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Despite its name, it does not originate from Genoa, but from the city of Naples.
History[edit | edit source]
The origins of Genovese sauce are somewhat mysterious, as it does not have any clear connection to the city of Genoa, from which its name is derived. It is believed to have been introduced to Naples by sailors or merchants from Genoa during the Renaissance period. The sauce quickly became a staple of Neapolitan cuisine and is now considered a classic dish of the region.
Ingredients[edit | edit source]
The primary ingredient in Genovese sauce is onions, which are slowly cooked down until they become caramelized and develop a deep, sweet flavor. Other ingredients typically include beef, white wine, and a small amount of tomato. Some variations of the recipe also include carrots, celery, and other vegetables.
Preparation[edit | edit source]
To prepare Genovese sauce, the onions are first sautéed in a large pot with olive oil until they begin to soften. The beef is then added and browned on all sides. Next, the wine and tomatoes are added, and the mixture is allowed to simmer for several hours until the flavors have melded together and the sauce has thickened. The finished sauce is typically served over pasta, such as ziti or rigatoni.
Variations[edit | edit source]
While the traditional Genovese sauce recipe calls for beef, variations of the sauce may use other types of meat, such as pork or rabbit. Some versions of the sauce also include additional ingredients, such as mushrooms or pancetta.
See also[edit | edit source]
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