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Foolproof buona beef tuna genovese copycat recipe topped with pecorino on a floral plate
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Foolproof Buona Beef Tuna Genovese Copycat

A slow-braised beef and caramelized onion ragu tossed with pasta — a home copycat of Buona Beef's tuna genovese, tested until the onions and beef texture matched the original.
Prep Time30 minutes
Cook Time3 hours 45 minutes
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 540kcal

Ingredients

For the Genovese Beef Sauce:

  • 3 lb (1.4 kg) boneless beef chuck roast, cut into 3-inch chunks
  • 3 tablespoon olive oil, divided
  • 4 lb (1.8 kg) yellow onions (about 6–7 large), thinly sliced
  • 2 large carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 clove garlic, minced
  • 3 tablespoon tomato paste
  • 1 cup (240 ml) dry white wine
  • 3 cup (720 ml) low-sodium beef broth
  • 1 parmesan rind (optional)
  • 2 bay leaves
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

For Serving:

  • 1 lb (450 g) rigatoncini or ziti pasta
  • 1 cup (100 g) freshly grated pecorino romano, plus more for topping
  • 1/4 cup fresh chopped parsley

Instructions

  • Pat the beef dry and season with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat and sear the beef in batches, about 3 minutes per side, until deeply browned. Remove and set aside.
  • Add the remaining tablespoon of oil, sliced onions, carrots, and celery to the pot. Cook over low heat, stirring every 10 minutes, for about 75 minutes, until the onions are deep amber and mostly collapsed.
  • Stir in the tomato paste and garlic and cook for 2 minutes, until the paste darkens slightly.
  • Pour in the white wine, scraping up any browned bits, and simmer 2–3 minutes until slightly reduced.
  • Return the beef to the pot along with the beef broth, parmesan rind, and bay leaves. Bring to a gentle simmer.
  • Cover and braise in a 325°F (163°C) oven, or over the lowest stovetop heat, for 3 to 3½ hours, until the beef shreds easily with a fork.
  • Remove the parmesan rind and bay leaves. Shred the beef directly in the pot with two forks, stirring it back into the sauce. Taste and adjust salt.
  • Cook the pasta according to package directions, reserving ½ cup of pasta water. Toss the pasta with the sauce, adding a splash of pasta water if needed to loosen it.
  • Serve topped with grated pecorino romano and fresh parsley.

Notes

  • The sauce tastes noticeably better after a day in the fridge — make it a day ahead if your schedule allows.
  • If the onions start catching on the bottom of the pot before they've fully broken down, lower the heat and stir more frequently rather than adding liquid.
  • Skim visible fat from the surface of the braise before shredding the beef if you prefer a lighter sauce.
  • Leftover sauce freezes well for up to 3 months in an airtight container; toss with freshly cooked pasta after reheating rather than freezing the pasta with it.## More Recipes You'll Love