Name: Ziti alla Genovese (Italian - Main Course )
Cuisine: Italian
Ingredients: Ziti pasta - 500 g (500 g); Ground beef - 500 g (500 g); Onion - 2 (2); White wine - 250 ml (250 ml); Olive oil - 60 ml (60 ml); Milk - 500 ml (500 ml); Butter - 60 g (60 g); Parmesan cheese - 100 g (100 g); Salt - to taste (to taste); Black pepper - to taste (to taste)

Ziti alla Genovese

Menu: Different Food Styles or browse Other Italian Recipes

Ziti alla Genovese (Italian - Main Course) Recipe

A baked pasta dish from Naples with a sauce made from onions, beef, and white wine. Despite its name, it doesn't originate from Genoa.

Ingredients:

Ziti pasta - 1 lb (500 g)
Ground beef - 1 lb (500 g)
Onion - 2
White wine - 1 cup (250 ml)
Olive oil - 1/4 cup (60 ml)
Milk - 2 cups (500 ml)
Butter - 4 tbsp (60 g)
Parmesan cheese - 1 cup (100 g)
Salt - to taste
Black pepper - to taste

Instructions

Preheat the oven to 180°C/350°F. Cook the ziti pasta according to the package instructions.
Pour the Parmesan sauce over the pasta and bake in the preheated oven for 20-25 minutes until the top is golden brown.
Let the pasta cool for a few minutes before serving. Enjoy!
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the ground beef to the pan and cook until browned.
Add the white wine to the pan and let it simmer for 5 minutes.
Pour in the milk and stir until well combined. Add salt and black pepper to taste.
Let the sauce simmer for about 15 minutes or until it has thickened.
Add the cooked ziti pasta to the saucepan and mix everything together.
Transfer the pasta mixture to a baking dish.
Melt the butter in a saucepan and add the grated Parmesan cheese. Stir until well combined.

More Italian Recipes

Torrone

A traditional Italian nougat typically made of honey, sugar, egg white, and toasted nuts. It can have a hard or soft consistency.

Cenci

A sweet treat made during the Carnival season in Tuscany, these are strips of dough that are fried and dusted with powdered sugar.

Pici all'Aglione

A pasta dish from Tuscany featuring thick, hand-rolled noodles served with a spicy garlic and tomato sauce.

Spaghetti alla Carbonara

A traditional Roman pasta dish made with egg, hard cheese, guanciale (or pancetta), and black pepper. The creamy sauce is made without cream, just the eggs and cheese.

Ravioli di Ricotta e Spinaci

Homemade ravioli filled with spinach and ricotta cheese, often served with a simple tomato sauce or sage butter.

Paccheri con Sugo di Mare

Large tube pasta served with a seafood sauce, which can include a variety of shellfish such as clams, mussels, and prawns.

Caponata

A Sicilian dish consisting of a cooked vegetable salad made from diced fried eggplant and celery seasoned with sweetened vinegar, capers in a sweet and sour sauce.

Spaghetti alla Puttanesca

Spaghetti served with a tangy, somewhat salty sauce made from tomatoes, olives, capers, anchovies, garlic, and chili.

Fancy Something Else?

Ants Climbing a Tree

A Sichuan dish made with vermicelli noodles, ground meat, chili bean paste, and other flavorful ingredients. The noodles resemble ants crawling on twigs, hence the name.

Tacos de Pescado Estilo Ensenada

Baja-style fish tacos made with crispy beer-battered fish, served in tortillas with cabbage slaw, crema, and salsa. They offer a delightful combination of textures and flavors.

Beef and Broccoli

Tender beef and blanched broccoli are stir-fried together in a savory sauce. It's a simple yet satisfying dish commonly served with steamed rice.

Sepia con Alioli

Sepia con Alioli is a Spanish dish consisting of grilled or pan-fried cuttlefish served with a garlic and olive oil-based sauce called alioli. The cuttlefish is tender and slightly chewy, with a delicate flavor that pairs beautifully with the creamy garlic sauce.

Hojicha Tiramisu

A Japanese twist on the classic Italian dessert, Hojicha Tiramisu features layers of ladyfingers soaked in hojicha (roasted green tea) syrup, layered with mascarpone cream. It offers a unique combination of earthy hojicha flavor with the creamy richness of tiramisu.

Berenjenas con Miel

Berenjenas con Miel is a sweet and savory appetizer that combines crispy fried eggplant with a drizzle of honey. The eggplant slices are battered and deep-fried until golden and then served with a drizzle of honey on top. This unique combination of flavors creates a delightful contrast that is both satisfying and delicious. Berenjenas con Miel is a popular tapas dish in Andalusia, where honey is often used as a natural sweetener.

Galette des Rois

A traditional cake made with layers of puff pastry and a sweet almond filling. Galette des Rois is often enjoyed during the Epiphany season in France and is accompanied by a fun tradition of finding a hidden figurine or bean inside the cake.

Pites

Pites, or Greek savory pies, are a popular main course option in Greece. They come in various flavors and fillings, such as Spanakopita (spinach and feta pie), Tiropita (cheese pie), and Kotopita (chicken pie). Pites are made with layers of crispy phyllo pastry filled with a flavorful mixture and baked until golden and delicious.