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One plate contains the completed recipe while another one is being used to serve the roast.

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.

INGREDIENTS

  • 1 (1-pound) package DeLallo Rigatoni
  • 4 tablespoon DeLallo Extra Virgin Olive Oil, divided
  • Salt and pepper
  • 1 (5-pound) beef chuck roast
  • 4 pounds onions, chopped - yes, 4 pounds!
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup grated Parmesan Reggiano

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Once the sauce is done, bring a large pot of salted water to a boil. Cook pasta according to package instructions.
  5. While the pasta is cooking, remove the meat and let it rest on a serving platter.
  6. 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.

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.