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Genovese Rigatoni

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PREP TIME
30 min
COOKING TIME
565 min
TOTAL TIME
595 min
SERVINGS
8 servings
Dinner Italian
Genovese Rigatoni
Ingredients
  • 1 tablespoon olive oil
  • 6 ounces pancetta or salt pork, diced
  • 2 1/2 pounds beef chuck
  • 2 teaspoons kosher salt
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1 teaspoon freshly ground black pepper
  • 2/3 cup white wine
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 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
1
Begin by heating a generous amount of oil in a large cooking vessel over an intermediate heat setting. Next, add diced pancetta to the pot and cook until most of its fat has been released, taking around 6 minutes to achieve this.
2
Transfer the pancetta mixture to a plate using a slotted spoon, taking care not to leave any excess fat behind.
3
Now add the beef chuck and a generous amount of salt, approximately 2 teaspoons, to the pot. Increase the heat to its highest setting; cook and stir constantly until the meat is nicely browned and any liquid it releases begins to evaporate, a process that should take around 10 to 15 minutes.
4
Subsequently, reduce the heat to its medium-high setting. Add the cooked pancetta, chopped celery and carrots, a further 1 teaspoon of salt, and some black pepper to the pot. Cook and stir for about 5 minutes, ensuring everything is well combined.
5
Add a glass of white wine, some tomato paste, and a bay leaf to the pot. Cook and stir for 2 to 3 minutes, making sure to scrape up any remaining drippings from the bottom of the pan.
6
Next, add some yellow and red onions to the pot. Reduce the heat to its medium setting, cover it with a lid, and cook for 30 minutes without stirring or disturbing the mixture in any way.
7
After 30 minutes, stir the onions and meat together until they are well combined. Cover the pot again and cook for another 30 minutes.
8
Now, stir the mixture before reducing the heat to its low setting. Keep the pot uncovered and cook, occasionally stirring and skimming off any excess fat, until the beef and onions seem to have melted together. This process should take around 8 to 10 hours.
9
If the sauce is reducing too much, you can add some water or broth as needed to maintain a sauce-like consistency.
10
When the sauce is almost complete, bring a large pot of lightly salted water to a boil. Cook the rigatoni in the boiling water, stirring occasionally until it is just barely al dente. This should take around 10 to 12 minutes.
11
Drain the rigatoni and then add it to the sauce. Cook until heated through, at which point you can serve.
12
Finally, garnish your dish with some Parmigiano-Reggiano cheese, a sprinkle of marjoram, and a pinch of cayenne pepper.