Slow-Cooker Neapolitan Beef and Onion Genovese Paccheri

This slow-cooker Neapolitan beef and sweet onion Genovese ragu is the kind of dish that tastes like it simmered all day in a trattoria kitchen—because it does. A generous pile of sliced sweet onions melts down into a silky, golden sauce while beef chuck becomes so tender it practically falls apart. Tossed with giant paccheri tubes and a shower of pecorino, it's a hearty, elegant pasta dinner that requires almost no effort.

Genovese sauce is one of Naples' most beloved pasta sauces, yet it's surprisingly simple: beef, onions, and wine, cooked low and slow until the onions transform into a sweet, velvety ragù. This version uses a slow cooker to do all the work, letting the flavors meld over eight hours without any stirring.

The result is a luxurious sauce that coats paccheri—large, ridged tubes that catch every bit of the sauce—perfectly. With just a handful of ingredients and a few minutes of prep, this recipe delivers a deeply comforting, company-worthy dinner that feels far more involved than it is.

Ingredients

Why this recipe works

The slow cooker creates a gentle, even heat that allows the onions to break down gradually, releasing their natural sugars and turning into a jammy, golden sauce.

Unlike high-heat methods, this low-and-slow approach prevents burning and gives the beef time to become meltingly tender, so it shreds effortlessly into the sauce. The long cooking time also melds the flavors of the wine, vegetables, and beef into a cohesive, deeply savory ragù.

Using a large quantity of onions is the key to authentic Genovese. The onions are not just a flavoring—they are the sauce. As they cook, they collapse into a silky, naturally sweet base that thickens the braising liquid. The beef chuck, with its marbling and connective tissue, breaks down during the long cook, enriching the sauce and giving it body. The result is a sauce that clings to pasta without needing any cream or tomato.

Notes and substitutions

This recipe relies on a few simple ingredients, so choosing good ones matters. Use sweet yellow onions, such as Vidalia or Walla Walla, for their mild, sweet flavor. Beef chuck roast is ideal because it becomes tender and flavorful after long cooking.

If you prefer, boneless short ribs or brisket also work well. The wine should be dry and crisp, like a Pinot Grigio or Sauvignon Blanc; avoid sweet wines. Paccheri are large, ridged tubes that are perfect for this chunky sauce, but rigatoni or ziti are good substitutes.

A 6-quart slow cooker is the right size for this recipe, as it holds all the ingredients without overcrowding. If your slow cooker is smaller, reduce the quantities proportionally.

The pecorino adds a salty, tangy note; if you don't have it, use Parmigiano-Reggiano. The final sprinkle of Parmigiano is essential for a fresh, nutty finish. Always season the sauce to taste before serving, as the saltiness of the cheese will vary.

• beef chuck roast: Boneless beef short ribs or brisket, cut into large chunks, work well and stay tender.
• dry white wine: Use an extra 1/2 cup of beef broth mixed with 1 tablespoon of white wine vinegar for a similar brightness.
• paccheri pasta: Use rigatoni, ziti, or penne if paccheri are unavailable; choose a shape with ridges to hold the sauce.
• pecorino cheese: Substitute with an equal amount of grated Parmigiano-Reggiano or Grana Padano.

Equipment

• 6-quart slow cooker
• Large pot for pasta
• Colander
• Cutting board
• Chef's knife
• Wooden spoon
• Measuring cups and spoons
• Tongs