Neapolitan Genovese (onion and meat)

Description:

Long cooking, great depth: a sauce of stewed onions, meat and white wine, with a sweet aroma and intense flavour.

€12,90 EUR

Neapolitan in name and in fact, despite the “Genoese” name: probably linked
to Ligurian chefs active in Naples between the sixteenth and seventeenth centuries, it took on a Neapolitan identity
strong.

1. Cook the Pasta

Bring the water to a boil, add salt and cook the pasta according to the indicated cooking time.

2. Heat the sauce

Heat the sauce in a pan, gradually adding the cooking water to keep it glossy and thick.

3. Manteca

Drain the pasta and add it to the sauce. Raise the heat, stir, and add the cooking water until it reaches the perfect creaminess.

All our products are shipped within X working days and delivered:

in 2-3 working days in Italy
in 3-5 working days in Spain
within 5-7 working days in Europe

Returns accepted within 14 days.

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