This Ragù Uses More Onions Than You Think Possible (and we’re obsessed)

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What's our favorite ragù? Well, it's not the famous ragù alla Bolognese. It's not even our beloved ragù alla Napoletana.

Ragù alla Genovese is our absolute favorite Italian ragù—rich, comforting, and unlike any other. And yet, outside of Italy it’s surprisingly unknown. This week, Eva shows us how it’s traditionally prepared, and we finally get to share why we love this dish so much.

There’s something about the way a Genovese comes together—the slow cooking, the incredible sweetness, and… well, you’ll see why it’s not what most people expect from a ragù. Let’s just say the ingredient list might surprise you.

If you’ve only ever had Bolognese or Napoletana, this is a totally different world of flavor. And for us, it’s one of the best plates of pasta you can make.

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RAGÙ ALLA GENOVESE RECIPE - https://www.pastagrammar.com/post/rag...

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