Fettuccine with Genovese Sauce (Fettuccine with Smothered Onions)
26th April 2026
VA Viper (a Friend of the Blog)
This essentially reproduces a dish much enjoyed at the restaurant Da Gemma in Amalfi in April 2002. In Hazan’s recipe I have substituted fettuccine for spaghetti and added the beef extract to give a slightly meatier flavor. In fact, the extract can be omitted to yield an entirely vegetarian dish. An interesting discussion of the historical origins of Genovese sauce (La Genovese) is found in Naples at Table by Arthur Schwarz (1998).
I guess it’s time for dinner….