Buona Beef Tuna Genovese Recipe
This Buona Beef Tuna Genovese Recipe is a bold twist on a classic Neapolitan dish. It combines the rich depth of slow-cooked beef and onions with the delicate flavor of tuna, resulting in a savory, comforting pasta sauce that’s packed with umami. Perfect for Sunday dinners, meal prep, or impressing guests with an Italian coastal-meets-rustic fusion.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Colander
- Large mixing bowl (optional for tossing pasta)
Ingredients
- For the Sauce:
- 2 tablespoons olive oil
- 1 lb beef chuck cut into small cubes
- 1 5 oz can high-quality tuna in olive oil, drained
- 4 large yellow onions thinly sliced
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon anchovy paste optional
- 1/2 teaspoon crushed red pepper optional, for heat
- 1/4 cup fresh parsley chopped (for garnish)
- For the Pasta:
- 1 lb paccheri pasta or rigatoni, strozzapreti, lagane
- Salt for boiling water
- Grated Pecorino Romano optional, for serving
Instructions
- Sear the Beef
- Heat olive oil in a Dutch oven over medium-high heat.
- Add beef cubes, season with salt and pepper, and brown on all sides (5–7 minutes).
- Remove beef and set aside.
- Caramelize the Onions
- In the same pot, add onions and a pinch of salt. Cook over medium heat until soft and golden, stirring occasionally (about 25–30 minutes).
- Add garlic and cook 2 more minutes.
- Deglaze and Simmer
- Pour in white wine to deglaze the pan, scraping up any browned bits.
- Add back the beef, bay leaf, and anchovy paste if using. Cover and simmer on low for 1.5 to 2 hours, stirring occasionally.
- Add Tuna and Finish Sauce
- About 10 minutes before serving, gently fold in the tuna. Let it heat through and break into chunks naturally.
- Adjust seasoning and remove bay leaf.
- Cook Pasta and Combine
- Boil pasta in salted water until al dente. Drain.
- Toss pasta with sauce directly in the pot or in a large bowl. Top with parsley and Pecorino if desired.
Notes
Make-Ahead Friendly: Sauce can be made up to 3 days in advance and tastes even better the next day.
Pasta Choice: Works beautifully with paccheri, lagane, rigatoni, or strozzapreti.
Tuna Tip: Use high-quality tuna packed in olive oil for best flavor.
Variation: Try adding a touch of lemon zest at the end for brightness.
Spicy Option: Crushed red pepper gives it a kick—adjust to taste.
Freezer-Friendly: Sauce freezes well for up to 3 months.
