Rigatoni alla Genovese

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 lb yellow onions, thinly sliced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 1/2 lb beef chuck, cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup dry white wine
• 1 bay leaf
• 1 lb rigatoni
• 3/4 cup Pecorino Romano or Parmesan, finely grated
• pasta water, reserved

Instructions

1. Heat olive oil in a heavy Dutch oven over medium heat.
2. Add carrot and celery and cook 4-5 minutes.
3. Add beef and season with salt and pepper.
4. Brown the beef on several sides.
5. Add sliced onions and bay leaf.
6. Reduce heat to medium-low.
7. Cover and cook 20 minutes until onions begin releasing substantial moisture.
8. Uncover and continue cooking slowly for approximately 2-2 1/2 hours.
9. Stir regularly as the onions soften and collapse.
10. Add small splashes of water if the bottom begins scorching.
11. Once onions become deeply golden and jammy, add white wine.
12. Scrape the bottom thoroughly.
13. Simmer until wine is mostly reduced.
14. Break or shred the tender beef into smaller pieces.
15. Cook rigatoni in salted water until al dente.
16. Reserve at least 1 cup pasta water.
17. Add drained rigatoni to the onion ragu.
18. Toss over low heat with pasta water as needed.
19. Add grated cheese gradually.
20. Serve immediately with additional cheese.

Nutrition

Chef's Notes

THIS IS NOT TOMATO SAUCE: Traditional Genovese is fundamentally an onion-and-meat ragu. ONIONS: The long cooking time is what transforms them from sharp raw onion into the sauce itself.

Browse all recipes →

Browse recipe collections →