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The ready-to-eat Genovese sauce with copper onion and scottona beef in extra virgin olive oil is an authentic explosion of flavors and tradition. The copper onion, sweet and fragrant, perfectly complements the tender and juicy scottona beef, creating a symphony of tastes that evoke genuine and homemade cuisine. The whole is enriched by a drizzle of extra virgin olive oil, adding a touch of elegance and refinement. This sauce is ideal for those who desire a rich and enveloping dish, capable of turning every meal into a moment of pure culinary pleasure.
Ramata onion (78%), beef (7%), extra virgin olive oil (6%), whole sea salt, white wine, parmesan cheese, carrots, celery, pepper, rosemary, bay leaf.
Did you know that... the original recipe is said to have been created by a Genoese cook working for a noble Neapolitan family. The cook needed a dish that she could cook for hours so that she could serve it to her family when she returned home. Thus was born sugo alla genovese, a rich and tasty dish that has earned a place of honour in Italian cuisine. The history of sugo alla genovese is just one of the many curiosities surrounding this sauce.
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The classic Neapolitan genovese sauce is a traditional condiment of the Neapolitan culinary culture. It is a white sauce with a generous portion of onions typical of the Genoese recipe. Some variations of this sauce include cherry tomatoes, a little tomato paste, lard and butter.
Also try the vegan version of the Neapolitan genovese sauce.
Nothing goes better with Genoese sauce than ziti, a cylindrical pasta a little thinner than rigatoni.
Let's see what ingredients are used in this Genoese recipe:
This sauce, made with onion and beef, is a dish rich in beneficial nutrients for the body. In fact, the onion used to make Sugo alla Genovese is rich in flavonoids, antioxidants that help prevent cellular ageing and protect the heart. Beef is also an important source of protein, iron and B vitamins, which help maintain a healthy immune system and prevent disease.