Sugo alla Genovese
(Pasta alla Genovese, Genoa-Style Sauce, Genovese Sauce)
Sugo alla Genovese is a traditional sauce that, despite its name, originates from Naples, but it was likely brought over to the city from Genoa by Genovese immigrants during the Renaissance period. The sauce is prepared by sautéeing veal or beef in olive oil with large amounts of onions, carrots, and celery for a long time, usually from 2 to 10 hours.
White wine or stock are often added to the sauce to enrich its flavors. Once done, sugo alla Genovese is served either as it is or the meat is served separately from the sauce. It's traditionally paired with pasta types such as ziti or rigatoni, and the dish is then garnished with tomatoes and topped with grated pecorino.
Serve with
Pecorino Romano
This hard cooked cheese is made with whole milk from pasture-grazed sheep, and has a particularly salty and slightly piquant flavor. Aged for at least 5 months, Pecorino ... Read more
Pecorino Toscano
Back in the 15th century, when Pecorino production used to begin in spring, this Tuscan delicacy was called Cacio Marzolino,... Read more
Ziti
Ziti is a variety of Italian pasta characterized by its tubular shape and a straight cut, so it perfectly captures the sauces and flavors in various dishes. The ... Read more
Rigatoni
Rigatoni are a type of tubular pasta characterized by the ridges on the exterior, helping the sauces stick to the pasta, while their hollow interior is also ... Read more
WHERE TO EAT The best Sugo alla Genovese in the world (according to food experts)
"Don't miss the Genoese."
"Try the 17th-century dish ziti spezzati alla genovese (a meat and onion pasta), which is considered a local specialty."
"Do not miss my favorite dish: ziti alla genovese with annurca apple and pecorino."
