Contrary to popular belief, Ragù alla Genovese is not actually from Genoa. Genovese sauce is a principal pasta sauce of Naples, and is an important part of its culinary history, introduced to the city in the 15th or 16th century. The name may be due to the recipe being brought by Genovese immigrants or merchants, at a time when Genoa and Naples were two of Italy's most important ports.
The original recipe, as detailed by the gastronome Ippolito Cavalcanti in the 19th century, was more like a typical French daube, a meat dish braised in a mirepoix (mixture of carrots, celery, and onions). Somewhere along the line, the onions became the star of the show, and la genovese became its own entity loved by many generations. To make our ragù we slow cook veal, lots of onions, carrots, and celery for a full ten hours to ensure maximum flavour and depth.
Ingredients: Fresh pasta (Wheat flour, Egg, Durum wheat flour, Water) Veal, Onion, Celery, Carrot, Bay leaves, Thyme, Salt, Pepper, Extra virgin olive oil, White wine, Vegetable stock