Rigatoni alla Genovese

Recipe View 6 mins In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until the fat is rendered and the pancetta is golden brown and crisp. This should take about 6 minutes. Remove the pancetta with a slotted spoon and set aside.

Recipe View 15 mins Add the beef chuck to the pot and season with 2 teaspoons of kosher salt. Increase the heat to high and sear the beef on all sides until browned, about 10-15 minutes. Ensure any liquid released evaporates, creating a rich fond on the bottom of the pot.

Recipe View 3 mins Reduce the heat to medium-high. Return the cooked pancetta to the pot. Add the diced celery, carrots, black pepper, white wine, tomato paste, and bay leaf. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot to deglaze.

Recipe View 30 mins Add the sliced yellow and red onions to the pot. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir the onions and meat until well combined. Cover again and cook for another 30 minutes.

Recipe View 8 hrs Stir the mixture well. Reduce the heat to low, leave the pot uncovered, and continue to cook, stirring occasionally and skimming off any excess fat, until the beef is incredibly tender and the onions have melted into a luscious, deeply flavored sauce. This slow cooking process will take approximately 8-10 hours. If the sauce becomes too dry during cooking, add water or broth as needed to maintain a sauce-like consistency.

Recipe View 12 mins About 30 minutes before the sauce is ready, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook according to package directions, until just barely al dente, about 10-12 minutes. Drain the pasta, reserving about 1 cup of the pasta water.

Recipe View 5 mins Add the drained rigatoni to the pot with the Genovese sauce. Toss to coat, adding a little of the reserved pasta water if needed to create a silky sauce. Cook until the pasta is heated through.

Recipe View 1 mins Serve immediately, garnished with freshly grated Parmigiano-Reggiano cheese, chopped fresh marjoram leaves, and a pinch of cayenne pepper.