Rigatoni alla genovese –Are you ready to indulge in a delicious Italian classic? Today’s recipe features the beloved Rigatoni alla Genovese. This hearty dish combines the rich flavors of tender meat and savory onions, creating a comfort food that warms the soul. Let’s dive into the culinary experience!
Rigatoni alla Genovese
This exceptional dish, originating from Naples, is a true testament to Italian cuisine’s ability to transform simple ingredients into something extraordinarily delicious. The slow-cooked sauce made with meat and onions creates a rich, flavorful experience that pairs perfectly with rigatoni pasta.
Ingredients
- 400g rigatoni pasta
- 1 kg of beef neck or chuck
- 1 kg of onions (preferably sweet onions)
- 100ml olive oil
- 1 glass of white wine
- Salt, to taste
- Black pepper, to taste
- Fresh basil for garnish
- Grated Parmigiano-Reggiano, for serving
Instructions
- Begin by thinly slicing the onions. In a large, deep pot, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt, and sauté them until they become soft and translucent.
- Once the onions are ready, add the beef to the pot. Brown the meat on all sides to seal in the flavors. This should take about 5-7 minutes.
- Deglaze the pot with the white wine, scraping up any brown bits from the bottom for added flavor. Allow the alcohol to evaporate for a few minutes.
- Afterward, cover the beef completely with the onions. Reduce the heat to low, cover the pot, and let it simmer gently for about 2-3 hours. Stir occasionally until the meat is fork-tender and the sauce has thickened.
- While the sauce is cooking, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve some pasta cooking water before draining.
- Once the meat is ready, remove it from the pot and shred it using two forks. Stir the shredded meat back into the pot with the sauce, mixing it well.
- If the sauce is too thick, add some reserved pasta water to achieve your desired consistency. Season with salt and black pepper to taste.
- Toss the rigatoni in the sauce until well coated. Serve hot, garnishing each plate with fresh basil and a generous sprinkle of grated Parmigiano-Reggiano.
Enjoy this sumptuous Rigatoni alla Genovese with family and friends for a delightful meal that everyone will love. Buon appetito!