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How to prepare "la genovese" - authentic recipe from Napoli of the traditional ziti pasta with a soft & tender beef-onion stew. The characteristics of the ragù alla genovese is the light brown color of the meat sauce, the slow cooked beef meat is incredibly soft & tender, together with the onions it will create an incredibly creamy sauce (without any cream of course). This sauce is typically consumed with ziti pasta type or candele spezzate ("broken candles").
So why is it called genovese, if it comes from Napoli? It is likely that cooks from Genova prepared it for the first time in Napoli.
Please watch the entire tutorial to understand well the cooking process, as there are few things that can be done wrong.
For any questions, please use the comments function, I am happy to help.
Copyright by Marco Dilenge
#zitiallagenovese #lagenovese #beefonionstew