Beef & Onion Ragù

Despite the name, this ragù did not originate in Genoa but in Naples. One theory behind the title is that it was popular among Genoese sailors who visited the Campania city. Ragù alla Genovese is a very slow cook but well worth the effort. You need a ton of onions, which reduce into a creamy, hearty sauce. It’s a favorite among guests who travel with us to Naples on the Pasta Grammar Tour. The ragù itself can be served as a pasta sauce (we recommend rigatoni, candele, penne lisce, or other