Heat oil in a large pot over medium heat. Cook
pancetta until most of fat is rendered out,
about 6 minutes. Remove cooked pancetta with a
slotted spoon and save.
Raise heat to high and transfer meat to the
pot. Season with salt. Cook and stir until
liquid releases from beef and begins to
evaporate, and meat browns, 10 to 15 minutes.
Reduce heat to medium-high. Add celery,
carrots, reserved cooked pancetta, salt and
pepper. Cook and stir about 5 minutes. Add a
heaping tablespoon of tomato paste, bay leaf,
and white wine. Cook and stir, scraping up the
brownings from the bottom of the pan, 2 to 3
minutes. Add sliced onions. Reduce heat to
medium. Cover pot and cook 30 minutes without
stirring. After 30 minutes, stir onions and
meat until well mixed. Cover again, and cook
another 30 minutes. Stir.
Reduce heat to low and cook uncovered 8 to 10
hours, stirring occasionally. Skim off fat as
mixture cooks. If sauce seems to reduce too
much, add water or broth as needed to maintain
a sauce-like consistency. Cook until beef and
onions seem to melt into each other.
Bring a large pot of lightly salted water to a
boil. Cook rigatoni in the boiling water,
stirring occasionally until just barely al
dente, 10 to 12 minutes. Drain.
Add rigatoni to the sauce and cook until heated
through. Serve topped with a pinch of marjoram
and freshly grated Parmigiano-Reggiano cheese.
Originally Submitted
2/22/2018
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