Genovese is a classic dish from Neapolitan cuisine—a true staple among Neapolitan dishes. There are many stories about its origins. One dates back to the 15th century, during the Aragonese period, and says it was invented by a Neapolitan cook named Genovese or nicknamed 'o’ genovese.' Another story claims it was created by Neapolitan sailors in the port of Genoa. Yet another says it was introduced to Naples in the 1600s by Genoese cooks working in Naples during the Aragonese era, who made meat and onion sauces to serve with pasta.
The secret to an authentic Genovese, like all Neapolitan ragù, is slow cooking—it should simmer for at least 4 to 8 hours over very low heat. The longer it cooks, the better and darker it becomes. The onions should break down completely, creating a thick, caramelized sauce.
Genovese is usually made as a Sunday dish, with preparation starting Saturday afternoon because of the long cooking time. It cooks for the first 4 hours, then continues for another 2–4 hours on Sunday morning until lunchtime.
Short pasta is preferred, especially ziti broken in half (in Naples, they say the best pasta for ragù is ziti), but paccheri, mezzanelli, maltagliati, pennoni, penne, candele, or even bucatini work well too.