Corzetti Pasta with Genovese meat sauce (al tocco di carne)

Corzetti pasta with Genovese meat sauce (al tocco di carne)

Corzetti pasta with Genovese meat sauce

Corzetti al tocco di carne

Corzetti pasta with Genovese meat sauce (al tocco di carne) is a traditional recipe from Liguria, North-West Italy.  This recipe is super scrumptious for two reasons. Firstly the corzetti (also called croxetti) are divine tasty pasta medallions with beautiful designs stamped on them. Secondly, the rich and flavourful sauce doubles up as a pasta sauce and a pot roast main course.

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Ingredients for corzetti pasta with Genovese meat sauce

In Genoa, the word ‘tocco’ means sauce or ‘sugo’ in standard Italian. This recipe is the most traditional way meat sauce is made and served in Liguria. Unlike other pasta meat sauces or ragu, this is made with one piece of meat, usually beef. But, some people use veal instead.

chopped vegetables in pot for corzetti pasta with Genovese meat sauce recipe

One course or two?

The beef for this corzetti pasta with Genovese meat sauce is braised slowly in a delicious rich herby tomato, stock and wine sauce with porcini mushrooms. It is then removed from the sauce to be served as a main course, while the sauce is served with pasta as a first course or primo.

Chopped vegetables and large pieces of beef for corzetti pasta with Genovese meat sauce

As I have mentioned in other posts, Italians often eat pasta as a first course, followed by a main course of meat or fish. However, the meat in this corzetti with Genovese meat sauce recipe can be shredded or chopped into small pieces and served with the pasta. This is the best idea if you prefer a one plate meal. Alternatively you can save it for another day and even freeze it. (Don’t forget to keep some sauce back to serve with the beef, if serving the meat separately).

Beef and vegetables for corzetti pasta with Genovese meat sauce

Medieval pasta!

Corzetti or croxetti are a type of pasta that dates back to the Middle Ages. The designs on these pasta medallions are usually made using a hand engraved wooden mold or stamp that has 2 designs engraved on it. (one for each face of the pasta). In the past, noble families had their family coat of arms stamped into the pasta! You can read more about this unusual pasta on my corzetti or croxetti post.

Ready meat and sauce in braising pot for corzetti with Genovese meat sauce

If you can’t find or make corzetti yourself, this Genovese meat sauce can also be served with other types of short pasta, such as penne, orecchiette or rigatoni. It’s also really delicious with ricotta filled ravioli! Whichever way you serve it, I’m sure you and your guests will love it. I’ve added this recipe to my list of go-to dishes to make when I’m entertaining because it’s so unique and yet easy to make and delicious to boot! Try it and you’ll definitely want to add it to your list too!

Buon appetito!

(Go to the next page to see the recipe. Just scroll down and click 2)

Corzetti pasta with Genovese meat sauce (al tocco di carne)

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6 Comments

  • Pam Greer
    April 24, 2018 7:42 pm

    This meat sauce sounds amazing! I have never heard of corzetti pasta before! I hope I can find some, I’d love to try it.

    • admin
      April 27, 2018 5:50 am

      Thank you Pam! Yes this meat sauce is melt in your mouth good. I love the fact that it can be used for 2 dishes. I think you can find corzetti in US. I know Eataly sells it! Hugs from Verona Jacqui

  • Beth
    April 24, 2018 3:56 pm

    This sauce looks amazing! I love the story of the pasta! What is normally stamped on them now? I wish we could find them in the states!

    • admin
      April 27, 2018 5:54 am

      Thanks Beth, yes this sauce is really delicious. Nowadays, corzetti are stamped with different designs such as National emblems, the pasta makers trademark and even trees or boats. It’s also possible to have a corzetti stamp made to your own design! I know that Eataly sell corzetti, so I think you can find it in US. Love from Verona Jacqui

  • Corina Blum
    April 24, 2018 10:24 am

    This pasta sounds so rich and delicious! I have never seen pasta with a stamp on it before and I love the idea of noble families having their own stamps on their pasta in the past – It just shows how seriously they took their pasta!

    • admin
      April 27, 2018 5:56 am

      Thanks Corina! I love this dish both for the rich and tasty 2 in 1 sauce and the use of a rather unique historical pasta! All the best from Verona. Jacqui

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