Rigatoni with Genovese Sauce
Ingredients List
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1 tablespoon olive oil
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6 ounces pancetta or salt pork, diced
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2 ½ pounds beef chuck
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3 teaspoons kosher salt, divided
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½ cup diced celery
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½ cup diced carrots
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1 teaspoon freshly ground black pepper
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⅔ cup white wine
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1 heaping tablespoon tomato paste
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1 bay leaf
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4 pounds yellow onions, sliced
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2 pounds red onions, sliced
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2 (16 ounce) boxes uncooked rigatoni
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2 tablespoons freshly grated Parmigiano-Reggiano cheese
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1 tablespoon chopped fresh marjoram leaves
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1 pinch cayenne pepper
Cooking Instructions
Heat oil in a large pot over medium heat. Add the pancetta and cook until most of the fat is rendered, about 6 minutes. Use a slotted spoon to transfer the pancetta to a plate.
Add the beef chuck and 2 teaspoons of salt to the pot. Increase the heat to high and cook, stirring occasionally, until the beef is browned and any released liquid evaporates, about 10 to 15 minutes.
Lower the heat to medium-high. Add the cooked pancetta, celery, carrots, the remaining 1 teaspoon of salt, and pepper. Cook and stir for 5 minutes. Then add the white wine, tomato paste, and bay leaf, cooking for 2 to 3 minutes while scraping up the flavorful bits from the bottom of the pan.
Add the yellow and red onions. Reduce the heat to medium, cover, and let cook undisturbed for 30 minutes. After 30 minutes, stir the onions and meat to combine, then cover again and cook for another 30 minutes.
Stir the mixture, then reduce the heat to low. Leave the pot uncovered and cook, stirring occasionally and skimming off any excess fat, until the beef and onions have melded together, about 8 to 10 hours. If the sauce thickens too much, add water or broth as necessary to keep a sauce-like consistency.
As the sauce nears completion, bring a large pot of salted water to a boil. Add the rigatoni and cook, stirring occasionally, until just al dente, about 10 to 12 minutes. Drain the pasta.
Add the rigatoni to the sauce and cook until thoroughly heated. Garnish with freshly grated Parmigiano-Reggiano, marjoram, and a sprinkle of cayenne pepper.
Recipe Tip
This recipe yields enough sauce for 2 pounds of dry rigatoni. You can use only what you need and refrigerate or freeze the remaining sauce. To serve, simply reheat the sauce in a skillet and proceed with Step 6 from the recipe.
Nutritional Information (per serving)
| 891 | Calories |
| 30g | Fat |
| 117g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 891 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 10g | 52% |
| Cholesterol 80mg | 27% |
| Sodium 1022mg | 44% |
| Total Carbohydrate 117g | 42% |
| Dietary Fiber 10g | 36% |
| Total Sugars 19g | |
| Protein 39g | 78% |
| Vitamin C 27mg | 30% |
| Calcium 137mg | 11% |
| Iron 6mg | 35% |
| Potassium 989mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5