Ziti alla Genovese

Contrary to what the name suggests, Ziti alla Genovese is not a dish from Genoa. In fact, it is a traditional dish from Naples. The origins of the name remain a mystery. Someone says the sauce was originally created by a cook whose surname was Genovese, others believe that it must have something to do with the naval connection between Naples and Genoa, as they are both cities with very important harbours.

Whatever the origins of the name, Ziti alla Genovese is indeed a dish from Naples, where it is very often prepared for the always important Sunday meal. The Genovese sauce is an onion and meat-based sauce. Beef, onions and other vegetables are slowly cooked and reduced for over 2 hours, until the sauce becomes creamy, sweet and almost caramelised.

I like to use beef eye of the round (girello) for this dish, as it is perfect for such a long cooking time and it remains tender and delicious. You can serve the meat as a separate dish. Ziti is the pasta of choice, just make sure to break each of them into 3 pieces, so it is easier to eat! As with all traditional recipes, every family has its own variation… This is mine and it is delicious!