Genovese sauce. A rather “unknown” pasta sauce, created before tomatoes arrived in Italy. It’s essentially a sauce of meat and onion—and little else. Most of the recipes I researched followed the same technique, but I used Chef John’s
And let me tell you, it almost looked exactly how the video looked.
So, my ingredients:
- 6 oz salt pork
- 2.5-3 lbs chuck, cut into 2 inch pieces
- ¾ cup diced carrot
- ¾ cup diced celery
- ¾ cup white wine (I used a sauvignon blanc)
- Dash of both tomato paste and anchovy paste
- Salt, pepper, and a bay leaf
- 4lb white onion (what I used)
Step 1 Render the pork fat
Step 2 Brown thy meat. I used Chef John’s method, and it works like a charm. It’s my go to method for browning meat.
Step 3. add veggies, cook for a bit, then add tomato and anchovy paste and deglaze with wine
Step 4 Add onion, cover and cook for 30 min then stir
Step 5 cook for another 30 min, then simmer uncovered on low for 8-10 hours
The result is what you see at the very top photo of the diary. The onions almost totally disintegrated, but I still have some chunks of meat. It has less liquid than the video, which is what I wanted. I’m serving it over mashed potatoes (instant). I gave some to a friend, but I have enough for at least 10-12 meals or so. And let me tell you, this sauce is SO good. I used enough salt and pepper so it’s seasoned perfectly for me. It’s thick, meaty, oniony, and one of the best things I’ve tasted in a while.
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