Nona Flora's Pasta Genovese

by Ann Toni Minard
(Duncan, SC)

My Nona Flora and my father in Naples, Italy :circa 1940's

My Nona Flora and my father in Naples, Italy :circa 1940's

This is the recipe my Mom got from my Father's Mother, Flora Casolaro, (she is the lady in the photo with my father to her right) when she married my father. She said this was my father's favorite meal growing up and when my Mom had it at their home she agreed. This recipe is very special to me and every time I make it I picture My Nona Flora showing my very young, 17 years old, Mother how to cook her son's favorite meal in that tiny kitchen in Naples, Italy. I love how family recipes connect us to our past.


INGREDIENTS

  • 1 pork butt roast, about 2 or 3 pounds
  • 2 pounds yellow onions sliced very thin
  • 1 clove garlic
  • 2 or 3 leaves fresh basil or 1/2 tsp. dried.
  • 1/2 tsp dried oregano
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil
  • 2 carrots, grated
  • 1/2 cup dry white wine (optional)
  • 1/4 cup grated pecorino cheese (or other sharp cheese)
  • 1 pound ziti or bucatelli

    PREPARATION

  • Saute carrots 2 minutes in the olive oil.
  • Add chopped garlic, do not brown.
  • Add all the onions and seasonings. Cook, covered on med to low for about one hour stirring often. Onions will turn very soft and beige and saucy. When this happens remove cover.
  • Add the wine and cheese and simmer on a slow boil for about 1/2 hour or more until the sauce thickens.
  • Taste for salt, etc. Serve over the pasta along with more sharp Italian grated cheese.

  • Comments for Nona Flora's Pasta Genovese

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    Jul 29, 2010
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    How to cook the Genovese
    by: Anonymous

    Cover and cook at low heat for at least one hour, until the vegetables are quite dissolved, stir from time to time. Uncover and pour white wine little by little and water until getting a thick, dark and bright cream. Boil pasta and season with the sauce; serve with a sparkling of cheese. Meat could be served as a main course.




    Tie pork or beef
    Saute carrots 2 minutes in the olive oil.
    Add chopped garlic, do not brown.
    Add all the onions and seasonings.
    Add pork or beef.
    Cook, covered on med to low for about one hour stirring often. Onions will turn very soft and beige and saucy. When this happens remove cover.
    Add the wine and cheese and simmer on a slow boil for about 1/2 hour or more until the sauce thickens.
    Taste for salt, etc.
    Serve over pasta along with more sharp Italian grated cheese.

    Sep 29, 2009
    Rating
    starstarstarstarstar
    PORK BUTT
    by: Anonymous

    WHAT HAPPENED TO THE PORK BUTT ???????

    Sep 29, 2009
    Rating
    starstarstarstarstar
    no rating
    by: Anonymous

    What do you do with the Pork Butt?

    Oct 01, 2009
    Rating
    starstarstar
    where did the pork go
    by: marisa in australia

    I have the same comment as the one's before me, what do we do with the pork, the sauce sounds great maybe we're supposed to mince the pork and add it to the sauce, please answer our comments we're all dying to know and try it out.

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