Pasta Genovese CG Version

Pasta Genovese CG Version

  • Servings: 6 portions
  • Difficulty: Easy
  • Print

I always try a recipe as written the first time. Then I have fun and make it my own. One of the last recipes I posted was a recipe I found, Pasta alla Genovese. It was good, nothing wrong with it but it lacked a little something. Here is my version.


– 1 tbsp of olive oil
– 1 blade roast or cross rib roast of approximately 2 lbs or 0.8 kg
– 2 onion thinly sliced
– 1 onion soup mix package
– 1 tbsp of steak spice
– 1 tbsp of chilli powder
– 1 can diced tomatoes 16 oz or 540 ml(I used aylmer accent chilli, if you do, omit chilli powder)
– 2 tbsp of all purpose flour
– salt and pepper to taste


  1. Preheat oven to 250.
  2. In a stock pot heat oil.
  3. Brown meat on all sides.
  4. Salt and pepper to taste.
  5. Cover with onions, spreading this evenly.
  6. Add onion soup mix.
  7. In a separate bowl, mix flour and beef broth until smooth.
  8. Add broth, steak spice, canned tomatoes, and chilli powder if you are using.
  9. Cover and cook for six hours.
  10. Once cooked shred meat with forks.

Nutrition Per Serving

  • Calories 260
  • Fat 10.9 g
  • Sugar 2.4 g
  • Carbohydrates 9.6 g
  • Protein 29.4 g
  • Fibre 1.2 g

You can serve this over a pasta of your choice (or someone told me over rice is nice too), not calculated in nutritional facts. A nice green veggie or salad complete the plate. Now is your turn to have fun and make it your own. Let me know how you have changed it.

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