Recipes from Italy · by Silvana Nava★ 5.0 (2)
Pasta alla Genovese Recipe
NUTRITION · PER SERVING210M COOK
CAL 64%·PRO 100%
CARBS 162G50% OF CAL
12G FIBER17G SUGAR132G OTHER
FAT 42G30% OF CAL
12G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Neapolitan ragu without tomato, built on beef and caramelized onions cooked low and slow until creamy. This rich sauce coats pasta for a deeply flavored, comforting meal.
mainitalianpastabeef🍲 stockpot🥄 saucepandairy free
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 600 g beef (1.3 pounds, beef chuck roast or stewing beef. I used what we call in Italy “magatello” (eye of round))
- 1 carrot (medium)
- 1 celery stalk
- 60 ml olive oil (4 tablespoons, extra virgin)
- 1 kg onions (2.2 pounds, yellow or red )
- 230 ml white wine (1 cup, dry at room temperature)
- parsley (a small bunch)
- 1 bay leaf
- salt (to taste)
- 360 g pasta (3/4 pound of Ziti. Alternatively, you can use caserecce or paccheri)
- Parmigiano Reggiano (grated, to taste (optional))
At a glance
PER SERVING · TIME 210M
CAL 64%·PRO 100%
CARBS 162G50% OF CAL
12G FIBER17G SUGAR132G OTHER
FAT 42G30% OF CAL
12G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h
- Sodium
- 422mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1511mg
- Calcium
- 162mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 422MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.