Genovese Sauce – Closet Cooking

Genovese Sauce

Genovese Sauce

Prep Time: 15 minutes Cook Time: 4 hours 20 minutes Total Time: 4 hours 35 minutes Servings: 6

A slowly braised beef and caramelized onion sauce that’s just packed with flavour!

  • 4 ounces bacon or pancetta (optional), diced
  • 3 pounds onions, sliced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 pounds stewing beef (such as chuck), cut into large cubes
  • 1 cup beef broth (or white wine wine or water)
  • 1 bay leaf
  • salt and pepper to taste
  1. Cook the bacon in a large saucepan until crispy and set aside, reserving the grease in the pan.
  2. Add the onions, carrot and celery to the pan and cook in the bacon grease until tender, about 7-10 minutes.
  3. Add the beef, bacon, broth, and bay leaf, bring to a boil, reduce the heat to low and simmer, covered, for 3 hours before removing the lid and continuing to simmer until any excess liquid is cooked off and the onions are a deep golden brown, about an hour.
  4. Break the meat apart with a large spoon and mix before seasoning with salt and pepper to taste and enjoy!

Slow Cooker: Optionally implement steps 1-2, place in slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, before removing the lid and cooking on high until the excess liquid is cooked off, about an hour, and continuing on to step 4.
Tip: Use a food processor to slice the onions to save your eyes!
Option: Omit the bacon/pancetta and use 2 tablespoons of lard or olive oil to cook the vegetables.
Option: Add an herb such as thyme or marjoram, rosemary, or parsley.
Note: There should be enough liquid left in the pan to create a nice sauce but not enough that it is a stew or a soup.

Nutrition Facts: Calories 376, Fat 15g (Saturated 5g, Trans 0.3g), Cholesterol 107mg, Sodium 345mg, Carbs 23g (Fiber 4g, Sugars 10g), Protein 38g

Nutrition by: Nutritional facts powered by Edamam

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