# Ragù Genovese

Deep, sweet, and slow — Ragù Genovese isn’t tomato-based, but a rich onion-and-beef sauce that melts into pasta after 5–6 hours of gentle cooking.

- Servings: 7 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 1.5 kg sweet onion, thinly sliced
- 800 g beef chuck, brisket, or shoulder, cut into large pieces
- 1 small carrot, diced
- 1 whole celery stalk, diced
- 150 ml dry white wine
- 3–4 tbsp strutto (lard) or extra virgin olive oil
- salt (optional)
- black pepper (optional)
- grated Parmigiano or pecorino (optional)
- rustic bread (optional)
- sautéed chard (optional)

## Instructions

1. Slice the onions thinly, dice the carrot and celery into small pieces.
2. Heat a heavy-bottomed pot over medium heat. Add the strutto or olive oil, then the carrot and celery. Cook until softened, remove, and set aside.
3. In the same pot, sear the beef pieces until browned on all sides.
4. Deglaze with the white wine, scraping up any browned bits.
5. Return the vegetables to the pot, add all the sliced onions, season with salt and pepper.
6. Cover and cook over very low heat, stirring occasionally, until the onions completely melt into a thick sauce and the meat is fork-tender.
7. Adjust seasoning, then serve the ragù as a main course with rustic bread and sautéed chard on the side.

## Equipment

- heavy-bottomed pot

## Source

- Original video: https://www.tiktok.com/t/ZTDujkRfY/
- Creator: massicooksitalian
- Recipe page: https://www.cliprecipe.com/recipe/dfc0660e-bef4-4b92-ada4-86acfd0a4541
- Extracted: 2026-08-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt