Ricetta carne alla genovese

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La carne alla genovese è una ricetta tipica ligure molto apprezzata in tutta la nostra penisola per il sapore deciso e inconfondibile. In passato abbiamo preparato insieme a voi altre ricette di carne come le costolette di agnello, i saccottini di pollo alla maggiorana e l’agnello saporito, ma siamo certi che sarete capaci di apprezzare anche questo trionfo della tradizione tricolore. Per preparare questo secondo piatto è necessario usare la carne da spezzatino che verrà unita nella cottura a spezie ed erbe aromatiche.

– 1 kg. di carne ( da spezzatino)
– 1 kg e mezzo di cipolle
– una carota
– una costa di sedano
– basilico
– 5/6 pomodorini
– 50 gr. di bacon
– 40 g di cotica di prosciutto
– olio
– sale
– pepe
– vino rosso


Tagliare la carne a pezzetti e aggiungere in pentola cipolle, carote, sedano e tutti gli altri ingredienti e aromi, poi aggiungere il vino rosso e lasciare cuocere per circa un’ora e mezza.
La fiamma del fornello deve essere dolce e la carne va controllata di tanto in tanto per evitare che evapori tutto il vino e perda morbidezza.

11 commenti su “Ricetta carne alla genovese”

  1. Ma quale “ligure” ?!?! La Genovese è un piatto napoletano. Considerato da molti la regina delle preparazioni campane (il re è il ragù), a Genova non sanno nemmeno cosa sia.
    Il nome trae origine, probabilmente, da uno stufato con cipolle che veniva preparato nel ‘500 da mercanti di origine genovese.

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