Instead, Genovese sauce requires a big toothsome, hearty pasta like paccheri or rigatoni. Neapolitan cooks often use ridge-free paccheri when they cook Pasta alla Genovese.

In a Dutch oven or other heavy lidded pot, heat ¼ cup olive oil over medium heat. Pat meat dry with towels. Add meat to pot and cook on all sides until browned, 8-12 minutes. Remove and season ...