- 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 (optional)
- 4 pounds yellow onions, sliced
- 2 pounds red onions, sliced
- water or broth as needed to adjust liquid level during simmering
- marjoram, cayenne, salt, papper to taste
Rigatoni alla Genovese (from: http://foodwishes.blogspot.com/2016/03/rigatoni-alla-genovese-maybe-best-meat.html)
- Dice the pancetta; cut the beef into 2-inch pieces. Slice the onions into small slices as you work on the rest of the recipe. (Chef John says you shouldn't use a food processor because it it's hard on the onions and releases a bad flavor, but I respectfully disagree.)
- Brown the pancetta on medium to render out most of the fat.
- Set aside the pancetta, turn the heat up to high, add the beef to the pork fat. (Add some olive oil if you don't have 2-3 tablespoons.)
- Brown the meat in 4-5 small batches — OR — cook it all at once, salting it, waiting for its juices to boil off, after which it will nicely brown. (10-15 minutes.)
- Once the meat is brown, reduce the heat to medium-high, add the carrots, celery, and pancetta. Add pepper and a generous pinch of salt. 5 minutes, until the veggies have softened.
- Add bay leaf, small squirt of tomato paste, and the white wine to deglaze the pan.
- Add the onions. Turn the heat down to medium, cover tightly and leave alone for 30 minutes.
- Uncover, give it stir, and re-cover. Wait another 30 minutes.
- Reduce heat to low and simmer, uncovered, for 8-10 hours. Stir occasionally and skim excess fat from the top. Watch the liquid level, adding water or broth to keep things loose.
- Taste for seasoning and serve with pasta.
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.