la genovese

/lah jeh-noh-VEH-seh/

"The Genoan." Despite the name, this is a dish from Naples. It is a rich onion sauce made by cooking beef or veal, usally minced (US: ground), with an enormous quantity of onions, supposed to be twice the weight of the meat and few vegetables. The resulting richly flavoured onion sauce is served with macaroni. The beef may, alternatively, be larded and braised with vegetables.