Don Signature Crab - Singapore Food Guide

Ziti alla Genovese

A Singapore-style Ziti alla Genovese—slow-braised onions and beef tossed with al dente ziti for a comforting, family-style pasta night.

Ziti alla Genovese

About this dish

Ziti alla Genovese is a humble Neapolitan classic transformed for Singapore homes: mountains of slowly caramelised onions and tender braised beef make a rich, sweet-savoury sauce that hugs tubular ziti. It’s the kind of dish you’d cook over a lazy weekend or bring to a heartland potluck, and it sits comfortably next to other comfort foods at a kopitiam-style family dinner.

In Singapore this becomes a favourite for rainy afternoons and weekend family meals in Tiong Bahru flats or East Coast apartments, where the aroma of onions simmering for hours draws neighbours in. The sauce is all about texture — silky, jammy onions, unctuous shredded beef and a glossy finish from butter and Parmesan. For a local twist, you can add a touch of chilli padi or a spoon of kecap manis if you like a sweeter, spicier edge that nods to hawker flavours.

This recipe is great for busy parents who want a make-ahead main (it tastes even better the next day), for sharing at a zi char-style communal table, or for impressing friends with simple, slow-cooked depth. Serve it with crusty bread or a crisp salad and pair with iced lemon tea or a light-bodied red; in true Singapore fashion, it works equally well for weekend lunches, potlucks and cosy supper sessions.

Ingredients

  • 500 g ziti pasta (can substitute with penne or rigatoni)
  • 1 kg yellow onions, halved and sliced very thinly (about 6–8 medium)
  • 500 g beef chuck, cut into 3–4 cm cubes
  • 2 tbsp extra virgin olive oil
  • 20 g unsalted butter
  • 2 cloves garlic, smashed and finely chopped
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 150 ml dry white wine
  • 500 ml beef stock (or water + 1 beef bouillon cube)
  • 1 bay leaf
  • 1 sprig thyme (or 1/2 tsp dried thyme)
  • 1 tsp tomato paste (optional, for colour/depth)
  • 1 tsp sugar (helps caramelise onions)
  • Salt and freshly ground black pepper, to taste
  • 100 g grated Parmesan (plus extra to serve)
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1–2 tbsp olive oil to finish
  • Optional: 1 tsp kecap manis or 1 tsp Worcestershire sauce for a local touch
  • Optional garnish: sliced chilli padi or a spoonful of sambal for spice

Step-by-Step Method

  1. Prepare ingredients: thinly slice onions, dice carrot and celery, cube the beef. Bring beef to room temperature and season lightly with salt and pepper.
  2. Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tbsp olive oil and sear beef cubes in batches until browned on all sides (1–2 minutes per side). Remove and set aside. Browning adds depth to the sauce.
  3. Lower heat to medium. Add remaining olive oil and butter, then sweat the garlic, carrot and celery for 2–3 minutes until softened but not brown. Add sliced onions and a pinch of salt and sugar to encourage even caramelisation.
  4. Caramelise the onions over medium-low heat, stirring every few minutes. This takes time—about 30–45 minutes—until the onions become deeply golden and jammy. If the pot dries, add a splash of water or stock to deglaze.
  5. Return the browned beef to the pot with the onions. Pour in the white wine and scrape up any browned bits; let it reduce by half over medium heat (2–3 minutes). Stir in tomato paste if using, bay leaf and thyme.
  6. Add beef stock to cover about two-thirds of the meat. Bring to a gentle simmer, then reduce heat to low, cover partly and simmer for 2.5–3 hours until the beef is very tender and the sauce is thick and sweet. Check occasionally and add water if it becomes too dry.
  7. Once the beef is tender, remove meat pieces, shred or chop them, and return to the pot. Taste and adjust seasoning with salt, pepper and a splash of kecap manis or Worcestershire sauce if using. If sauce is too sharp, a little extra sugar balances it.
  8. Bring a large pot of salted water to a rolling boil. Cook ziti until just al dente according to package instructions, reserving 1 cup (250 ml) of pasta water before draining.
  9. Toss the drained ziti into the sauce over low heat, adding a few tablespoons of reserved pasta water as needed to loosen and coat the pasta. Finish with grated Parmesan, chopped parsley and a drizzle of extra olive oil. Heat through for 1 minute.
  10. Serve hot with extra Parmesan and optional sliced chilli padi or sambal on the side. This also keeps well—store leftovers in the fridge and reheat gently; flavours deepen after a day.

Tips & Serving Ideas

  • Buy good onions — they’re the star. Yellow onions are traditional, and slicing them thin helps them caramelise evenly. Available at NTUC, Cold Storage or wet markets.
  • Use a heavy-bottomed pot or Dutch oven for even heat. If short on time, finish the braise in a pressure cooker (Instant Pot) for ~60–80 minutes on high.
  • Don’t rush the caramelisation: low and slow builds sweetness and a silky texture—stir every 5–10 minutes and deglaze with a little stock or water when the pot looks dry.
  • Reserve pasta water and use it to loosen the sauce — the starchy water helps the sauce cling to the ziti for a glossy finish.
  • Make ahead: the sauce improves after resting overnight in the fridge and freezes well in portions for easy weeknight dinners.
  • Adjust spice the Singapore way: offer sliced chilli padi or sambal on the side so everyone can control the heat, useful for family meals with kids.
  • If you prefer a leaner option, use beef brisket or shank; they’re commonly stocked at Sheng Siong and give great gelatinous richness when braised.
  • To reheat leftovers, add a splash of water or stock and warm gently over low heat to preserve the glossy sauce and prevent drying out.

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