I do not know if you have never eaten this dish, but despite the heaviness that can come from the ingredients I find it heavenly: D. The Genoese sauce (to 'genuvese as we call in Naples) is a pride of Neapolitan cuisine, although the name makes comprehending much more fact should be clarified that "the Genoese" is not related to the city of Genoa, but, apparently, to name Cook (Naples) who invented this sauce.
This requires slow cooking sauce that I used for the preparation of my beautiful Le Creuset casserole cast iron that distributes heat evenly on the base, sides and lid for a great sauce and cooked to perfection and to stay in theme, I served in the beautiful casserole dish. If you love the flavors yet soft (the onion softens the whole lot) try it and was thrilled! Pasta alla Genovese 400g penne or ziti parmesan cheese Salt to taste For the sauce 500g onions 500g of tender beef stew 100 Neapolitan salami, 1 carrot 1 celery 2 tomatoes (optional) ½ white wine Olive oil Salt Cut thinly sliced carrots, celery, onions and brown the meat all together and salami, and after a few minutes, add half a glass of wine and allow to dry at this point, add a pinch of salt, tomatoes and chopped parsley .
Sprinkle with 1 / 2 cups water and cook over low heat for about 3 hours. When the sauce has a brown color, remove the meat and pass the sauce with a food mill or mini pimmer directly into the pot. Let it dry a little longer, if necessary, until a creamy consistency. Season the pasta cooked al dente in salted water and complete with plenty of Parmesan cheese and use the meat for a tasty second. 
This requires slow cooking sauce that I used for the preparation of my beautiful Le Creuset casserole cast iron that distributes heat evenly on the base, sides and lid for a great sauce and cooked to perfection and to stay in theme, I served in the beautiful casserole dish. If you love the flavors yet soft (the onion softens the whole lot) try it and was thrilled! Pasta alla Genovese 400g penne or ziti parmesan cheese Salt to taste For the sauce 500g onions 500g of tender beef stew 100 Neapolitan salami, 1 carrot 1 celery 2 tomatoes (optional) ½ white wine Olive oil Salt Cut thinly sliced carrots, celery, onions and brown the meat all together and salami, and after a few minutes, add half a glass of wine and allow to dry at this point, add a pinch of salt, tomatoes and chopped parsley .
Sprinkle with 1 / 2 cups water and cook over low heat for about 3 hours. When the sauce has a brown color, remove the meat and pass the sauce with a food mill or mini pimmer directly into the pot. Let it dry a little longer, if necessary, until a creamy consistency. Season the pasta cooked al dente in salted water and complete with plenty of Parmesan cheese and use the meat for a tasty second.
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