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Bowl of buona beef tuna genovese recipe over rigatoni with golden melted onions and parsley
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Buona Beef Tuna Genovese Recipe

A tested copycat of Buona Beef's tuna genovese — slow-melted onions and tender oil-packed tuna simmered into a rich Italian sauce, tossed with rigatoni.
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 480kcal

Ingredients

For the Genovese Sauce:

  • 3 tablespoon olive oil
  • 2 pound yellow onions, thinly sliced (about 6 large onions)
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 clove garlic, minced
  • 2 (5-ounce) cans oil-packed solid white tuna, drained
  • 1/2 cup dry white wine
  • 3 tablespoon tomato paste
  • 1 cup low-sodium vegetable or fish stock
  • 1 bay leaf
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil

For Serving:

  • 1 pound rigatoni or ziti
  • 1/2 cup grated Parmesan or Pecorino Romano
  • Extra virgin olive oil, for finishing

Instructions

  • Heat the olive oil in a wide, heavy-bottomed pot over medium-low heat. Add the carrots and celery and cook for 5 minutes, stirring occasionally, until fragrant. Add the garlic and cook 30 seconds more.
  • Add the sliced onions and a generous pinch of salt. Stir to coat, reduce heat to low, cover, and cook for 70–75 minutes, stirring every 10 minutes, until the onions are fully melted and deeply golden.
  • Raise heat to medium, pour in the white wine, and scrape the bottom of the pot. Simmer 2 minutes until the alcohol smell fades. Stir in the tomato paste and cook 1 minute more.
  • Add the stock, bay leaf, and red pepper flakes if using. Simmer uncovered over low heat for 25–30 minutes, until thickened. Season with salt and pepper.
  • Meanwhile, cook the rigatoni in well-salted boiling water until just shy of al dente. Drain, reserving 1 cup of pasta water.
  • Remove the bay leaf from the sauce. Gently fold in the drained tuna, breaking it into large flakes. Add the pasta and toss, loosening with reserved pasta water as needed.
  • Stir in the parsley and basil, and finish with a drizzle of olive oil. Serve immediately with grated Parmesan or Pecorino.

Notes

  • Use oil-packed tuna, not water-packed — it stays tender through the simmer instead of drying out and turning stringy.
  • Do not rush the onion stage. Anything faster than 70 minutes on low heat risks a sharp, slightly bitter sauce instead of a sweet, jammy one.
  • The sauce (without pasta) freezes well for up to 3 months in a flat, sealed container.
  • This sauce tastes noticeably better the day after it's made — the onion sweetness rounds out overnight in the fridge.
  • If doubling the recipe, use two pots for the onion stage rather than one — overcrowding the pot slows the melting process significantly.