Pasta con salsa Genovese

Another traditional recipe from my childhood. Fresh, easy to make and different.

If you like onions this is the pasta for you.


3 large onions or 4 medium ones

1 celery

3 tbsp olive oil

Small glass vermouth or white wine

1 beef stock cube (optional)

400 gr lean mince beef

1 mug water

dash of fresh cream (optional)

Bunch of basil

350 gr of pasta


(the perfect pasta would be “mafaldine”, but if you can’t find it, use penne or rigatoni or sedanini, egg tagliatelle etc. Avoid spaghetti, it just isn’t suitable).

Slice the onions, chop the celery finely and place them in a saucepan with the oil, the wine and half mug of water. Bring to boil and cook covered on a low to moderate heat for 10 minutes, stirring occasionally, until the onions appear soft and glossy. At this point add the meat and let it cook briefly, stirring frequently. When meat is cooked add the cube, if you are using it, little more boiling water and cook covered on a low to moderate heat for another 10 minutes. Stir occasionally and make sure you are left with a dense but juicy sauce. Season to taste with salt and black pepper. Add the dash of fresh cream, abundant basil and turn off the heat immediately. In the meantime, boil the pasta al dente, drain well and mix with the sauce reserving some to top individual portions. sprinkle with parmesan cheese and plenty of black pepper.

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