Genovese Red Sauce Recipe

Name: Genovese Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons EVOO; 4 ounce chunk pancetta or guanciale, 1/4-inch dice; 4 ounces prosciutto cotto or mild ham, fine dice; 1 1/4 pounds ground veal; 3 to 4 cloves garlic, finely chopped; 1 large fresh bay leaf; 1 medium onion, finely chopped; Salt and freshly ground black pepper; A few grates of fresh nutmeg; 1/4 cup tomato paste; 1 1/2 cups dry white wine; 1 1/2 cups milk; 1 to 2 cups chicken stock or water; 1 pound egg tagliatelle, such as Delverde brand; Freshly grated grana padano cheese or Parmigiano-Reggiano

Servings: persons

3 tablespoons EVOO
4 ounce chunk pancetta or guanciale, 1/4-inch dice
4 ounces prosciutto cotto or mild ham, fine dice
1 1/4 pounds ground veal
3 to 4 cloves garlic, finely chopped
1 large fresh bay leaf
1 medium onion, finely chopped
Salt and freshly ground black pepper
A few grates of fresh nutmeg
1/4 cup tomato paste
1 1/2 cups dry white wine
1 1/2 cups milk
1 to 2 cups chicken stock or water
1 pound egg tagliatelle, such as Delverde brand
Freshly grated grana padano cheese or Parmigiano-Reggiano

1
Heat the EVOO in a Dutch oven over medium heat.
2
Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more.
3
Add the veal and break it up into fine crumbles, until lightly brown.
4
Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg.
5
Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant.
6
Add the wine and heat.
7
Then add the milk, reduce the heat to low and simmer gently 3 hours.
8
Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time.
9
Cool and refrigerate or freeze for make-ahead meal.
10
To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining.
11
Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons EVOO, 4 ounce chunk pancetta or guanciale, 1/4-inch dice, 4 ounces prosciutto cotto or mild ham, fine dice, 1 1/4 pounds ground veal, and more.

Yes, Genovese Red Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Genovese Red Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions