Italy: Genovese Sauce/La Genovese Napoletana

CLICK HERE FOR THE RECIPE I USED

I'd never heard of Genovese sauce before looking into Italian recipes and it doesn't seem like what we would typically expect from Italian food but it piqued my interest.

It also calls for fresh parsley and I have a prolific Italian Parsley plant!

If you've ever made beef stew from scratch, you can handle this sauce. It is very similar in flavor profile to beef stew too. It does not involve potatoes though because it is meant to be served with pasta. I served it with rigatoni (no. 24) from De Cecco.

And it was good! It was hearty and very filling! It is "stick to your ribs" food!

My only complaint is that the carrot made it slightly sweeter than I prefer. The recipe says to only use one carrot because more than that will make the sauce too sweet and I still found it too sweet with just the one. I would recommend using half of one carrot.

I would eat this again but I don't think I will cook it again. If I'm going to put in the time and effort to make something beef stew like, I'm just going to make actual beef stew because my husband* will eat that and I won't have to make two dinners.

*He would not eat this because he only likes two types of pasta. Spaghetti, which didn't seem like it was the right shape and feel for this recipe. And chow mein, which would have been ALL WRONG for this application.