European Italian Main Dishes Beef Rigatoni alla Genovese 4.6 (107) 91 Reviews 29 Photos I have no idea why the amazingly flavorful "salsa genovese" (Genoa-style pasta sauce) with meat isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process and massive amounts of onions. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 13, 2024 Save Rate Print Share 29 29 29 29 29 Prep Time: 30 mins Cook Time: 9 hrs 25 mins Total Time: 9 hrs 55 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 6 ounces pancetta or salt pork, diced 2 ½ pounds beef chuck 3 teaspoons kosher salt, divided ½ cup diced celery ½ cup diced carrots 1 teaspoon freshly ground black pepper ⅔ cup white wine 1 heaping tablespoon tomato paste 1 bay leaf 4 pounds yellow onions, sliced 2 pounds red onions, sliced 2 (16 ounce) boxes uncooked rigatoni 2 tablespoons freshly grated Parmigiano-Reggiano cheese 1 tablespoon chopped fresh marjoram leaves 1 pinch cayenne pepper Directions Heat oil in a large pot over medium heat. Add pancetta and cook until most of the fat is rendered, about 6 minutes. Transfer to a plate with a slotted spoon. Add beef chuck and 2 teaspoons salt to the pot. Increase the heat to high; cook and stir until browned and any liquid released begins to evaporate, 10 to 15 minutes. Reduce the heat to medium-high. Add cooked pancetta, celery, carrots, remaining 1 teaspoon salt, and pepper; cook and stir for 5 minutes. Add white wine, tomato paste, and bay leaf; cook and stir for 2 to 3 minutes, scraping up the drippings from the bottom of the pan. Add yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again and cook for 30 more minutes. Stir, then reduce the heat to low. Keep uncovered and cook, occasionally stirring and skimming off any fat, until beef and onions seem to melt into each other, 8 to 10 hours. If the sauce is reducing too much, add water or broth as needed to maintain a sauce-like consistency. When the sauce is almost finished, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain. Add rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne. Chef John Recipe Tip This recipe makes enough sauce for 2 pounds of dry rigatoni. But you can use just the amount you need and refrigerate or freeze the rest. To serve, heat as much sauce as you need in a skillet. Then continue with Step 6, above. I Made It Print Nutrition Facts (per serving) 891 Calories 30g Fat 117g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 891 % Daily Value * Total Fat 30g 38% Saturated Fat 10g 52% Cholesterol 80mg 27% Sodium 1022mg 44% Total Carbohydrate 117g 42% Dietary Fiber 10g 36% Total Sugars 19g Protein 39g 78% Vitamin C 27mg 30% Calcium 137mg 11% Iron 6mg 35% Potassium 989mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved