Rigatoni alla Genovese

Name: Rigatoni alla Genovese
Prep time: 30 min
Cook time: 9 h 25 min
Total time: 9 h 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 tsp Black Pepper; 0.5 cup Carrot; 1 dash Cayenne Pepper; 0.5 cup Celery; 1 whole Dried Bay Leaves; 2 tbsp Grated Parmesan Cheese; 2.5 lb Ground Beef; 1 tbsp Marjoram; 1 tbsp Olive Oil; 2 lb Red Onion; 2 cups Rigatoni; 2 tsp Salt; 6 oz Salt Pork; 1 tbsp Tomato Paste; 0.67 cup White Wine; 4 lb Yellow Onion

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Sugar-Free Comfort-Food

Rigatoni alla Genovese pairs hearty pasta with a long-simmered onion and beef ragù enriched by pancetta, white wine, and a hint of tomato. Hours of gentle cooking meld the onions and chuck into a silky, savory sauce with deep sweetness and peppery warmth. Serve for a slow Sunday supper or a celebration when you want big, comforting flavors.

Prep30 mins
Cook9 hrs 25 mins
Serves8
DifficultyHard

1

Warm the oil in a large pot over medium heat. Add the pancetta and cook until most of the fat has rendered, about 6 minutes. Use a slotted spoon to transfer it to a plate.
2

Add the beef chuck and 2 teaspoons salt to the pot. Raise the heat to high; cook and stir until browned and until any released liquid starts to evaporate, 10 to 15 minutes.
3

Lower the heat to medium-high. Add the cooked pancetta, celery, carrots, the remaining 1 teaspoon salt, and pepper; cook and stir for 5 minutes.
4

Add the white wine, tomato paste, and bay leaf; cook and stir for 2 to 3 minutes, scraping up the browned bits from the bottom of the pan.
5

Add the yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring.
6

After 30 minutes, stir the onions and meat until well combined. Cover again and cook for another 30 minutes.
7

Stir, then reduce the heat to low. Leave uncovered and cook, stirring occasionally and skimming off any fat, until the beef and onions seem to melt together, 8 to 10 hours. If the sauce reduces too much, add water or broth as needed to keep a sauce-like consistency.
8

When the sauce is nearly done, bring a large pot of lightly salted water to a boil. Cook the rigatoni in the boiling water, stirring occasionally, until just barely slightly firm, 10 to 12 minutes. Drain.
9

Add the rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne.