Genovese sauce
Meat-based Italian pasta sauce / From Wikipedia, the free encyclopedia
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Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with the city of Naples, in the Campania region of Italy. It is typically served with ziti, rigatoni or paccheri pasta and sprinkled with grated cheese.[1]
Quick Facts Place of origin, Region or state ...
Place of origin | Italy |
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Region or state | Campania |
Created by | Genovese immigrants |
Invented | 15th or 16th centuries |
Main ingredients | Onion and beef, veal or pork |
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Genovese may be prepared with inexpensive cuts of beef, pork, veal or sausage, but typically share and emphasize slow-cooked onions. Recipes may cite the ramata di Montoro, a yellow onion with copper-colored skin.[2]