Still searching for what to cook ?

Name: Pasta all Genovese Rigatoni
Prep time: 2 h
Cook time: 8 h
Total time: 10 h
Yield: 12
Cuisine: italian
Ingredients: 1 tablespoon Olive oil; 6 ounces pancetta or salt pork diced; 2 1/2 pounds beef chuck seasonwith 2 tsp.s kosher salt; 1/2 cup celery; 1/2 cup carrot; 1 tablespoon Tomato paste rounded; 1 teaspoon Black pepper freshly ground; 1 bay leaf; 2/3 cup White wine; 4 pounds yellow onions sliced; 2 pounds red onions sliced; water or broth as needed; salt & pepper to taste; 2 pouds rigatoni pasta cooked; Parmigiano-Reggiano grated

Find the most delicious recipes here

INGREDIENTS

1 tablespoon Olive oil
6 ounces pancetta or salt pork ; diced
2 1/2 pounds beef chuck ; seasonwith 2 tsp.s kosher salt
1/2 cup celery
1/2 cup carrot
1 tablespoon Tomato paste ; rounded
1 teaspoon Black pepper ; freshly ground
1 bay leaf
2/3 cup White wine
4 pounds yellow onions ; sliced
2 pounds red onions ; sliced
water or broth as needed
salt & pepper to taste
2 pouds rigatoni pasta ; cooked
Parmigiano-Reggiano ; grated

INSTRUCTIONS

Reduce heat and add diced celery and carrots and re-add pancetta and generous amounts of salt and pepper. Add tomato paste and white wine and bay leaf.

half the onions and cut into three large chucks and thinly slice and add onions to the top of the pot. Cover and cook for 30 minutes, then stir and cook for another 30 minutes, and repeat for another 30 minutes.

Reduce to low and uncover and cook for 8-10 hours stirring every once in a while.

Cook until meat and onion are all incorporated together and check seasoning.

Cook rigatoni until al dente.

To serve, finish with fresh marjoram, cayenne and grated parmiginao reggiano.

NOTES

Alert editor

Pasta all Genovese Rigatoni

1 tablespoon Olive oil
6 ounces pancetta or salt pork diced
2 1/2 pounds beef chuck seasonwith 2 tsp.s kosher salt
1/2 cup celery
1/2 cup carrot
1 tablespoon Tomato paste rounded
1 teaspoon Black pepper freshly ground
1 bay leaf
2/3 cup White wine
4 pounds yellow onions sliced
2 pounds red onions sliced
 water or broth as needed
 salt & pepper to taste
2 pouds rigatoni pasta cooked
 Parmigiano-Reggiano grated

Add olive oil to large pot over medium heat, add diced pancetta and brown until all fat is rendered,  Strain pancetta out.  Add all beef chuck and brown meat over high heat, season with salt and pepper.  Cook until juices evaporate.  
Reduce heat and add diced celery and carrots and re-add pancetta and generous amounts of salt and pepper.  Add tomato paste and white wine and  bay leaf.
half the onions and cut into three large chucks and thinly slice and add onions to the top of the pot.  Cover and cook for 30 minutes, then stir and cook for another 30 minutes, and repeat for another 30 minutes.
Reduce to low and uncover and cook for 8-10 hours stirring every once in a while.
Cook until meat and onion are all incorporated together and check seasoning.
Cook rigatoni until al dente.
To serve, finish with fresh marjoram, cayenne and grated parmiginao reggiano.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (347g)
Recipe Makes: 12 Servings

Calories: 324
Calories from Fat: 158 (49%)

Amt Per Serving		% DV

	Total Fat 17.5g	23 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 0.7g
Cholesterol 62.4mg		19 %
Sodium 89.7mg		3 %
Potassium 621.6mg		16 %
Total Carbohydrate 20.8g		6 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 17.3g
Protein 20.6g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 324

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe