La Genovese: Some call it the "king" (or should it be the "queen") of Neapolitan cuisine . How does a sauce that is one of the quintessential sauces of the Naples kitchen get the name from a city in Northern Italy? Of course, there are varying legends on the origins of the name. One being that the Genovese who owned taverns along the Port of Naples in the 1400s made this sauce. Whatever the case, it's a fabulous dish from Naples that came about even before the arrival of the tomato.
Initially, the meat in the sauce was removed after cooking and served as the second course. Now, and especially in restaurants, the oh so tender pieces of meat dress the pasta along with the dense sauce. It's a transformation of a whole lot of onions, aromatics, some meat, bones & pork rind into a rich and flavorful sauce. By low and slow cooking, the onions dissolve, the tough meat becomes "falling off the bone" tender, and the sauce changes to an amber color. Like anything that's cooked with patience and passion, the sauce is outstanding. Savory, meaty (even when the meat is taken out), and hints of sweetness from the dissolved onions, it is as intense as the Neapolitans are.
Initially, the meat in the sauce was removed after cooking and served as the second course. Now, and especially in restaurants, the oh so tender pieces of meat dress the pasta along with the dense sauce. It's a transformation of a whole lot of onions, aromatics, some meat, bones & pork rind into a rich and flavorful sauce. By low and slow cooking, the onions dissolve, the tough meat becomes "falling off the bone" tender, and the sauce changes to an amber color. Like anything that's cooked with patience and passion, the sauce is outstanding. Savory, meaty (even when the meat is taken out), and hints of sweetness from the dissolved onions, it is as intense as the Neapolitans are.
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