Slow cooker Genovese sauce

Genovese sauce is a rich and flavorful Italian meat and onion sauce that’s perfect for pasta or sandwiches. Originally from Naples, this dish is traditionally simmered for hours over low heat, making it an ideal candidate for the slow cooker pot. With a slow cooker Genovese sauce, you can achieve the same melt-in-your-mouth texture and deep flavor without having to stir or monitor it constantly. To make slow cooker Genovese sauce, you’ll need 13 hours on the low setting or 6 hours on high. While that may sound like a lot of time, the slow cooker makes it completely hands-off. You can prep the ingredients the night before, turn on the slow cooker before bed, and wake up to the incredible aroma of this classic Italian sauce. Slow cooker Genovese sauce is perfect for tossing with pasta. Traditionally, it’s served with ziti— a long, tubular pasta that’s broken into smaller pieces before cooking —but you can easily use rigatoni, penne, or even pappardelle if that’s what you have on hand.
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slow cooker genovese sauce neapolitan recipe italian pulled beef for pasta by tasty corner
  • DifficultyEasy
  • CostVery cheap
  • Preparation time40 Minutes
  • Cooking time13 Hours
  • Serving6People
  • Cooking methodSlow cooking
  • CuisineItalian regional
  • SeasonalityEvergreen
  • RegionCampania

Ingredients for the Italian slow cooker Genovese sauce

1.5 lbs beef (chuck roast or stew meat, cut into big chunks; 700 gr)
2.2 lbs golden onions (1 kg)
2 oz carrots (50 gr.)
2 oz celery (50 gr)
2 tablespoons tomato paste
2 tablespoons water
3 tablespoons extra-virgin olive oil
2 sprigs thyme
q.s. salt
1/4 cup white wine

Tools

1 Slow Cooker
1 Chopping Board
1 Knife
1 Pan non-stick

How to Make Traditional Italian Slow Cooker Genovese Sauce

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To make slow cooker Genovese sauce, start by peeling the onions and slicing them into thick strips.

Slice the onions into moderately thick slices.

Cut the beef into large chunks.Peel and finely chop the carrots. Clean the celery and chop it finely as well. Heat a large nonstick pan over medium heat and briefly sauté the carrots and celery.

Add the onions, a pinch of salt, and the chopped thyme. Stir for about a minute to combine the flavors. Cover the pan with a lid and let the onions “sweat” for about 10 minutes, until softened. Transfer the mixture to a bowl and set aside.

Let the onions "sweat" until they are soft.

In the same pan, sear the beef chunks on all sides. Increase the heat and deglaze with the white wine. Season the meat lightly with salt and turn off the heat.

Deglaze the beef with wine and let it reduce.

Preheat your slow cooker and layer the bottom with the onion, carrot, and celery mixture. Place the seared beef on top, pouring any juices from the pan over it. Dissolve the tomato paste in 2 tablespoons of water and pour it over the beef and onions.

Mix the onions, beef, and tomato paste in the crockpot.

Cover with the lid and cook the slow cooker Genovese sauce for 13 hours on low or 6 hours on high. For best results, avoid opening the lid too often: it’s not necessary to stir. Once the cooking time is up, the onions will have broken down into a soft, flavorful sauce, and the beef will be fall-apart tender. Shred the meat with a fork. Your slow cooker Genovese sauce is ready!

Once cooked, shred the beef with a fork to create a sauce.

Use the Genovese sauce to dress your favorite pasta, like rigatoni or ziti. Alternatively, try it as a sandwich filling in a soft bun, similar to pulled beef.

en_v_ slow cooker genovese sauce neapolitan recipe italian pulled beef for pasta by tasty corner

How to store

Genovese sauce can be stored in the refrigerator in a sealed glass container for about 4 days.

Tips and variations

The best cuts of beef for slow cooker Genovese sauce are beef chuck roast or beef shoulder clod for their rich flavor and tenderness when slow-cooked.
For added flavor, you can substitute chicken or vegetable broth for the water used to dilute the tomato paste.

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