Beef and Onion Ragù Pasta (Pasta alla Genovese)

Beef and Onion Ragu Pasta is a deeply comforting Italian dish built around one simple idea: time. Large amounts of onions slowly melt down with beef, pancetta, and aromatics to create a rich, silky ragu that coats pasta beautifully. Traditionally known as Pasta alla Genovese, this slow-cooked onion and beef sauce is savoury, naturally sweet, and incredibly satisfying.

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This is one of those dishes that quietly simmers away while filling the kitchen with the most irresistible aroma. Beef and Onion Ragu Pasta is all about patience rather than complexity, and the reward is a sauce that feels luxurious without relying on cream or tomatoes. So, let’s dive into this Beef and Onion Ragu Pasta.

Pasta alla Genovese

I have already shared one recipe from Frank’s blog – please check out this tasty Sicilian Style Pasta with Cauliflower recipe. After that, I kept browsing his blog searching for some other unique pasta recipes. And I found one! (Well, in fact, many).

I had never heard of La Genovese, and I think I am not alone. Honestly, it is such a shame! While other Italian ragu and pasta sauces, including famous Bolognese, are undoubtedly delicious and hearty, this Neapolitan sauce should also be famous!

The slow-cooking method calls for over three hours of cooking time, but most of the time, you can leave this ragu unattended.

Why You’ll Love This Beef and Onion Ragu Pasta

• Deeply flavourful: Long-simmered onions break down into a naturally sweet, savoury ragu.
• Simple ingredients: Beef, onions, pancetta, and wine do all the heavy lifting.
• Make-ahead friendly: The ragu keeps beautifully and tastes even better the next day.
• Versatile: Perfect with short pasta, but also excellent over polenta or mashed potatoes.

Flavour and Texture Profile

This Beef and Onion Ragu Pasta is rich and savoury with gentle sweetness from the onions and depth from slow-cooked beef and pancetta. The sauce is thick, silky, and spoon-coating, with tender, flaky beef woven throughout rather than chunky pieces.

Ingredients You’ll Need for This Beef and Onion Ragu Pasta

• Short tubular pasta (ziti or rigatoni): Ideal for catching the thick ragu.
• Stewing beef (such as chuck): Becomes meltingly tender after long, slow cooking.
• Yellow onions: The backbone of the dish, slowly cooked until soft, sweet, and jammy.
• Carrot and celery: Add subtle sweetness and aromatic depth to the ragu.
• Pancetta: Adds saltiness and richness that deepens the overall flavour.
• White wine: Brightens the ragu and balances the sweetness of the onions.
• Olive oil: Used to gently start the vegetables without browning.
• Salt and black pepper: Essential for seasoning the layers of flavour.
• Parsley and Parmesan: Optional, but excellent for finishing.

Two Ways to Make and Enjoy Genovese Sauce

There are two common ways to prepare and serve this Beef and Onion Ragu Pasta. The traditional method uses a whole piece of beef, slowly cooked for several hours, then sliced and served separately while the thick onion sauce is tossed with pasta. If you’d like to follow that classic approach, Frank’s version is an excellent reference.

The second method, which I use here, involves cutting the beef into chunks and simmering it longer until it becomes flaky, juicy, and almost melts into the onions. While this may not be the most traditional way to enjoy Pasta alla Genovese, it results in an incredibly rich and hearty ragu.

This approach also yields a generous amount of sauce. Simply use what you need for pasta and refrigerate the rest for up to a week. It reheats beautifully and works just as well with rice, vegetables, or even lentils.

How to Make Beef and Onion Ragu Pasta

Heat olive oil in a heavy-bottomed pot and gently sauté the onions, carrot, and celery until soft and translucent, without browning. Add pancetta and cook until it releases its fat, then add the beef, seasoning generously and allowing it to brown lightly.

Cover and let the ragu cook slowly for several hours, stirring occasionally, until the onions dissolve into the sauce and the beef becomes tender. Uncover, add the wine, and continue simmering until the beef falls apart and the sauce thickens. Adjust seasoning as needed.

Cook the pasta until al dente, then toss with a generous amount of the beef and onion ragu, loosening with a little pasta water if necessary. Finish with parsley and Parmesan, if desired, and serve immediately.

More Italian Pasta Recipes

Looking for more pasta recipes? Here we go!

• Sicilian Style Pasta with Cauliflower
• Creamy Tomato Ham Pasta (Pasta al Baffo)
• Pasta alla Pastora
• Pasta alla Papalina
• Ragù alla Bolognese
• Pasta with Sardines

I’d love for you to try this Beef and Onion Ragù Pasta (Pasta alla Genovese). If you give this Italian pasta recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

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Beef and Onion Ragù Pasta (Pasta alla Genovese)

Recipe by Ben | Havocinthekitchen

5.0 from 1 vote

Course: Pasta and GnocchiCuisine: Italian

Servings

6-8

servings

Prep time

15

minutes

Cooking time

ab. 4

hours

Beef and Onion Ragu Pasta (Pasta alla Genovese) made with tender beef, pancetta, and slow-cooked sweet onions.
Recipe adapted from Memorie di Angelina – Easy authentic Italian recipes.

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Ingredients

• 2 tbsp. olive oil

• 3 lb. yellow onions, thinly sliced

• 1 medium carrot, finely diced

• 1 stalk of celery, sliced

• 1 and 1/2 lb. stewing beef (like chuck) – roughly cut into rough pieces

• 100-120 gr. pancetta, cubed

• 1 cup white wine

• 2/3 to 1 tsp. salt or more, to taste

• black pepper, to taste

• 1 lb. short tubular dried pasta such as ziti or rigatoni

• parsley and Parmesan, optional – for serving

Directions

• La Genovese Ragu
• Pre-heat a heavy bottom Dutch oven or pot on medium heat and add the olive oil.
• Add the onions, carrots, and celery and sauté for about 10 minutes; do not let them brown.
• Add the pancetta and cook for another 5 minutes.
• Add beef chunks and season well with salt and pepper. Let the beef brown a bit for next 5-7 minutes.
• Cover the pot and let it slowly cook for about 3 hours, stirring every now and then.
• After 3 hours remove the lid and add the wine. Continue to simmer for another hour or so or until the beef is flaky and falling apart. Try and season with more salt and pepper, if necessary.
• Pasta
• Cook the pasta as per package instructions, al dente. Drain it, reserving about 1 cup of liquid. Pour drained pasta back into the pot.
• Scoop a few generous ladles of your Genovese sauce – or as much as you want – over the pasta and mix it in. Add some of the reserved pasta water, if it looks to dry. Reserve the remaining Genovese sauce; transfer it to a container and keep refrigerated for up to a week (I used ~ 1/2 of the sauce with 1 lb. of pasta). Sprinkle with parsley and Parmesan, if desired. Enjoy!