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Sugo di carne (u toccu)

Tuccu, il sugo di carne alla genovese

From the timeless character, the ecstatic scent and the authentic flavor here is "u Toccu" the delicious and succulent meat sauce Genoese. A sauce from distant origins, handed down by oral tradition from mother to daughter, makes its appearance already in ancient recipes.

The Genoese call it u Toccu because it is prepared with a single piece of meat (in Genoese, in fact, toccu): this is the main difference from the common ragout, prepared with minced meat.

Its delicacy has also been exalted by famous people such as the famous Nicolò Paganini who left his detailed version, written strictly by hand, of the "raieü cou tuccu" now kept at the library of Congress, in Washington, USA. It was once prepared for important feasts such as Christmas or other ceremonial occasions.

Today meat sauce Genovese is a timeless condiment perfect with ravioli or pansoti is also great to accompany fresh pasta, long, short and striped. Preparing it is not difficult at all, but it is important, to be faithful to the original recipe, to cook it slowly preferably in terracotta or copper casseroles. Once you season the pasta, the piece of meat with the remaining sauce is a great second to serve steaming.
This traditional sauce is a must for those who want to taste the authentic flavors of Genoa and its surroundings.
If you are looking for an authentic and unforgettable culinary experience, we suggest you try the meat sauce alla genovese during your visit to Liguria, a unique experience that will take you forever in your heart. 


Sauté the chopped garlic, onion, carrot, celery and dried mushrooms (softened in lukewarm water) in a large crock pot with the extra virgin olive oil, then add the whole piece of meat and sauté well on each side.
Put the chopped parsley and rosemary, the pine nuts in a pan and let the wine evaporate.
At this point add the tomato paste with a little broth. Leave for at least two hours on very slow heat and with the lid, turning occasionally the piece of meat for a homogeneous cooking and adding broth when necessary so that it does not dry.


  • ½ kg of "perfi" of beef (undercoat
  • extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1 onion
  • 1 side of celery
  • parsley
  • garlic
  • 1 carrot
  • a handful of dried mushrooms
  • a handful of pine nuts
  • a glass of white wine
  • meat broth to taste

*in bold type allergen ingredients

Typical product:

Carne da sugo