Genovese Rigatoni

Follow our step-by-step guide on how to make Genovese Rigatoni.

1. Step 1

   Begin by warming olive oil in a spacious pot over medium heat.

2. Step 2

   Introduce the diced pancetta and sauté until it releases most of its fat, which should take around six minutes.

3. Step 3

   Once done, use a slotted spoon to transfer the pancetta to a plate, leaving the flavorful oil behind.

4. Step 4

   Raise the heat to high and add the beef chuck along with two teaspoons of kosher salt.

5. Step 5

   Sear the beef, stirring occasionally, until it’s beautifully browned and the liquid has evaporated, which will take about ten to fifteen minutes.

6. Step 6

   Next, lower the heat to medium-high and incorporate the cooked pancetta, diced celery, diced carrots, the remaining teaspoon of salt, and a generous sprinkle of freshly ground black pepper.

7. Step 7

   Stir and cook for five minutes to meld the flavors.

8. Step 8

   Pour in the white wine, add the tomato paste, and toss in a bay leaf.

9. Step 9

   Stir for two to three minutes, making sure to scrape up any delicious bits stuck to the bottom of the pot.

10. Step 10

    Now, add the sliced yellow and red onions, reduce the heat to medium, cover the pot, and let it simmer undisturbed for thirty minutes.

11. Step 11

    After this time, give the mixture a good stir to combine the onions and meat, cover again, and let it cook for another thirty minutes.

12. Step 12

    Stir once more, then lower the heat to low.

13. Step 13

    Keep the pot uncovered and allow it to cook slowly, stirring occasionally and skimming off any excess fat, until the beef and onions meld into a rich, savory sauce, which should take about eight to ten hours.

14. Step 14

    If the sauce thickens too much, feel free to add a splash of water or broth to keep it saucy.

15. Step 15

    As the sauce nears completion, bring a large pot of lightly salted water to a rolling boil.

16. Step 16

    Cook the rigatoni in the boiling water, stirring occasionally, until it reaches a perfect al dente texture, roughly ten to twelve minutes.

17. Step 17

    Drain the pasta and then add it to the sauce, stirring gently until everything is heated through.

18. Step 18

    Serve your hearty dish garnished with freshly grated Parmigiano-Reggiano cheese, a sprinkle of chopped marjoram, and a dash of cayenne pepper for a delightful kick.

19. Step 19

    Enjoy the comforting flavors of this slow-cooked masterpiece!.