It can truly be considered the pride of Neapolitan cuisine. There are various theories about the origin of the dish's name, some believing that sugo alla genovese is related to the Genoese cooks present in Naples during the Aragonese period in the 15th century, who cooked meat-based sauces with which to season pasta. This sauce is mentioned as 'raguetto' in Cavalcanti's famous recipe book in the 19th century, albeit in a less elaborate version. This recipe could not be missing from Rustichella d'Abruzzo's authentic traditional sauces, a true homage to the Kingdom of the Two Sicilies.