Neapolitan Genovese Pasta SauceHome >> Recipes
On paper this is the best pasta sauce in the world. Number 2 in the Neapolitan cuisine pantheon, made with the very best prosciutto, salami and vegetables, cooked for 3 hours, it came into this world with silver spoon in the pan. And yet, what a disappointment. I'll give it a final chance and order it in Naples some day, but this is not a recipe you'll see me doing again. However, the preparation was rather dramatic. Have a look:
To prepare the genovese, take about 200gram of bacon, salami, prosciutto and dry sausage, a couple carrots, herbs and 1.5kg onions.
Reduce the meat to a paste, here with my brand-new, yet century-old, Porkert meat grinder bought at Dehillerin in Paris.
Proceed with the onions, herbs and carrots using the same meat grinder.
Add a drop of tomato concentrate and mix well.
Cook for about an hour over low heat with a beef roast on top to add flavor.
When the vegetables are cooked, increase the heat to high and let the sauce brown, moving all the time. I really don't understand why you don't start with this step but my source on Neapolitan cuisine is adamant this comes afterwards.
Here is what it looks like after this step.
Add a glass of dry white wine gradually, letting it evaporate before adding more. Then add a cup of water and cook for a further 30 minutes.
If you want a more enthusiastic portrayal of this sauce by a Neapolitan who writes in English, have a look at this post on Il Forno.