To be honest this Genovese Sauce is generally made with beef, but I have always eaten this vegetarian version that my mother calls “the fake Genovese” and I adore it!
Ingredients for 4:
– 800 gr of onions
– 1/2 glass of dry white wine
– 25 gr butter
– 1 glass of water
– 30 gr extra vergin olive oil (about 6 tablespoons)
– a pinch of salt
– Parmesan cheese
– a pinch of nutmeg
Thinly slice the onions. Put them with all the rest of the ingredients (apart from the Parmesan cheese) in a good-quality casserole.
Bring to the boil and then cover, put the heat down and let simmer gently for at least a couple of hours. It is very important to have a good-quality casserole otherwise it will all stick!
After this time the onions will be well-softened so turn the heat off and mix everything with a blender.
Now add your pasta, a good deal of grated Parmesan cheese and… eat!
If you have a couple of hours to spare this is a great dish and it’s also very easy to make.
