Rigatoni alla Genovese

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happy cooking.

 

 

 

 

Ingredients for enough sauce for 2 pounds of dry rigatoni (8 servings):

 

1 tablespoon olive oil

 

6 ounces pancetta or salt pork, diced

 

2 1/2 pounds beef chuck, seasoned with 2 teaspoons kosher salt

 

1/2 cup diced celery

 

1/2 cup diced carrot

 

1 rounded tablespoon tomato paste

 

1 teaspoon freshly ground black pepper

 

1 bay leaf

 

2/3 cup white wine

 

4 pounds yellow onions, sliced

 

2 pounds red onions, sliced

 

water or broth as needed to adjust liquid level during simmering

 

salt to taste

 

 

— To serve, simmer finished sauce with al dente pasta for a few minutes until pasta is cooked through. Finish with fresh marjoram, cayenne, and grated Parmigiano Reggiano.


Sumber https://foodwishes.blogspot.com/

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