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Buona beef tuna genovese recipe served over rigatoni with shaved parmesan and basil
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Buona Beef Tuna Genovese Recipe (Tested Copycat)

A copycat buona beef tuna genovese recipe made with slow-braised chuck roast and three pounds of melted sweet onions, finished with flaked tuna and tossed with rigatoni.
Prep Time25 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 610kcal

Ingredients

For the Sauce:

  • 3 lb (1.4 kg) boneless chuck roast, cut into 3–4 large pieces
  • 2 tablespoon olive oil
  • 3 lb (1.4 kg) yellow onions, thinly sliced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 tablespoon tomato paste
  • 1 parmesan rind (optional)
  • 1 bay leaf
  • 1 can (5 oz) oil-packed tuna, drained and flaked
  • Salt and black pepper, to taste
  • Water or broth, as needed

For Serving:

  • 1 lb rigatoni or ziti
  • Grated parmesan
  • Fresh basil, torn

Instructions

  • Pat the chuck roast dry and season with salt and pepper. Sear in hot olive oil in a Dutch oven, about 4 minutes per side, until deeply browned. Remove and set aside.
  • Add the sliced onions, carrot, celery, and garlic to the same pot. Cook over medium-low heat, stirring occasionally, for 15 minutes until softened.
  • Pour in the white wine, scraping up the browned bits from the bottom. Stir in the tomato paste.
  • Return the beef to the pot along with the bay leaf and parmesan rind if using. Add water or broth to come halfway up the beef. Cover and simmer on low, or braise at 325°F (163°C), for about 3 hours, until the onions have fully collapsed and the beef shreds easily.
  • Remove the beef, shred with two forks, and return it to the pot. Stir in the drained, flaked tuna. Simmer uncovered for 20–25 minutes. Taste and adjust salt.
  • Cook the pasta until just shy of al dente. Toss directly into the sauce with a splash of pasta water. Serve topped with grated parmesan and fresh basil.

Notes

  • The sauce tastes better on day two — if time allows, make it a day ahead and reheat gently before tossing with fresh pasta.
  • Drain the tuna well before adding; leftover oil can make the finished sauce taste greasy.
  • Slice the onions thin rather than in chunks so they break down fully during the 3-hour braise.
  • To freeze, store the sauce without pasta for up to 3 months; thaw overnight in the fridge before reheating.
  • If the sauce looks watery after 3 hours, uncover and simmer an additional 20–30 minutes to reduce.
  • A parmesan rind is optional but adds a deeper savory note if you have one on hand.