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Rigatoni alla Genovese
Rigatoni alla Genovese
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Prep Time:
30 minutes
Cook Time:
565 minutes
Total Time:
595 minutes
Chef John's savory "salsa genovese" rigatoni features slow-simmered beef, pancetta, and onions for rich flavor.
Ingredients:
  • 1 tablespoon olive oil
  • 6 ounces pancetta or salt pork, diced
  • 2.5 pounds beef chuck
  • 2 teaspoons kosher salt
  • 0.5 cup diced celery
  • 0.5 cup diced carrot
  • 1 teaspoon freshly ground black pepper
  • 0.66666668653488 cup white wine
  • 1 tablespoon tomato paste
  • 4 pounds yellow onions, sliced
  • 2 pounds red onions, sliced
  • 2 (16 ounce) boxes uncooked rigatoni
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped fresh marjoram leaves
  • 1 pinch cayenne pepper
Instructions:
  • In a large pot over medium heat, heat the oil until shimmering. Add the pancetta and cook until crisp and golden, about 6 minutes. Remove the pancetta from the pot using a slotted spoon and transfer to a plate.
  • In a pot, combine beef chuck and 2 teaspoons of salt. Turn the heat up to high and cook while stirring until the meat browns and any released liquid starts to evaporate, about 10 to 15 minutes.
  • Reduce heat to medium-high, then add the cooked pancetta, celery, carrots, remaining 1 teaspoon salt, and pepper. Cook and stir for 5 minutes. Stir in white wine, tomato paste, and bay leaf, cooking and stirring for 2 to 3 minutes, scraping up the drippings from the pan.
  • Add the yellow and red onions. Lower the heat to medium, cover, and simmer without stirring for 30 minutes. Then, gently mix the onions and meat together. Cover and cook for an additional 30 minutes.
  • After stirring, simmer over low heat uncovered. Cook for 8 to 10 hours, stirring occasionally and skimming off any fat, until beef and onions meld together. If the sauce thickens too much, adjust by adding water or broth to retain a saucy consistency.
  • Once the sauce is nearly done, boil a large pot of lightly salted water. Cook the rigatoni in the boiling water, stirring occasionally, until it is just barely al dente, for about 10 to 12 minutes. Drain the pasta.
  • Mix the rigatoni into the sauce until warmed. Top with Parmigiano-Reggiano cheese, marjoram, and a sprinkle of cayenne for the finishing touch.

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