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Genovese Rigatoni

This rich, onion-based Genovese Rigatoni sauce comes from the southern Italian city of Naples. Although the sauce isn’t much more than onions and beef, the flavors develop into a thick, complex and rich sauce after several hours of cooking. Rigatoni is an ideal base for this sauce because it’s strong enough to hold the hearty sauce.

  • Prep TIme

    15min

  • Cook Time

    5hr 30min

  • Total Time

    5hr 45min

  • Serving Size

    4-6

  • Recipe Category Dinner

  • Recipe Cuisine Italian

  • Level Easy

Recipe By: DeLallo

Ingredients

Directions

  • Rub salt and pepper into beef roast. Heat 2 tablespoons of oil in a large Dutch oven or heavy-duty sauce pan over medium-high heat. Sear the beef on all sides, abou 2-3 minutes per side. Remove and set aside.
  • Heat the remaining oil in the same pan over medium heat. Add onions, carrot and celery, and cook until the onions are transparent and slightly browned, about 6 to 8 minutes.
  • Add the meat and enough water to cover all the ingredients in the pan. Bring to a boil, then reduce heat to low, cover and cook for 5 hours.
  • Once the sauce is done, bring a large pot of salted water to a boil. Cook pasta according to package instructions.
  • While the pasta is cooking, remove the meat and let it rest on a serving platter.
  • Drain the pasta and add it to the sauce. Add cheese and stir to combine. Transfer to a serving bowl and serve with meat on the side.
Keywords:

rigatoni genovese , rigatoni alla genovese

Genovese Rigatoni

This rich, onion-based Genovese Rigatoni sauce comes from the southern Italian city of Naples. Although the sauce isn’t much more than onions and beef, the flavors develop into a thick, complex and rich sauce after several hours of cooking. Rigatoni is an ideal base for this sauce because it’s strong enough to hold the hearty sauce.