Rigatoni alla Genovese Recipe
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Category: |
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Ingredients: |
Ingredients: 1 rib celery (finely diced)
1 carrot (finely diced)
4 ounces pancetta
3 pounds chuck beef roast (salted for 24 hours before cooking)
4 pounds yellow onions (sliced)
3 bay leaves
˝ cup dry white wine
1 pound dry rigatoni pasta
freshly grated Parmigiano-Reggiano cheese (to taste)
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Directions: |
Directions:1 hour to 24 hours before cooking, sprinkle kosher salt over the beef and allow to rest in your fridge.
Preheat an 8 quart cast iron Dutch oven over medium high heat. Add diced celery rib, carrot, and pancetta. Sauté until pancetta is browned. Can use a bit of virgin olive oil if it's starts to stick.
Add chuck roast. Brown each side for 5 minutes. Add sliced onions and bay leaves and cover. Lower to medium heat. Simmer for 20 minutes stirring occasionally.
After 20 minutes reduce heat to medium low heat and simmer for 2 ⅕ hours stirring occasionally and turning the beef. Add the white wine and simmer for another 30 minutes.
After adding white wine, start a pot of boiling water and prepare the rigatoni according to the package instructions.
Once the piece of beef is tender you can either shred or remove and slice. Serve over rigatoni and top with freshly grated Parmigiano-Reggiano cheese and black pepper as desired. |
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