Rigatoni alla Genovese: A Hearty Italian Pasta Dish Perfect for Slow Cooking Enthusiasts

Rigatoni alla Genovese: A Hearty Italian Pasta Dish Perfect for Slow Cooking Enthusiasts

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Rigatoni alla Genovese is a classic Italian dish known for its rich and savory flavors. Originating from the region of Naples rather than Genoa, this dish features slow-cooked onions and tender beef, transforming humble ingredients into a luxurious pasta experience. Perfect for a cozy dinner, this dish is well-loved for its delectable, melt-in-your-mouth results.

Ingredients:

• 500g rigatoni pasta
• 800g beef chuck roast, cut into large chunks
• 1.5kg onions, thinly sliced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup beef stock
• 1 sprig fresh rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1/4 cup grated Parmigiano-Reggiano (optional)
• Olive oil

Instructions:

1. ###Preparation: Begin by prepping all your vegetables. Thinly slice the onions, chop the celery and carrots, and mince the garlic.
2. ###Cooking the Beef: In a large, heavy pot, heat a few tablespoons of olive oil over medium-high heat. Sear the beef chunks on all sides until browned. Remove the beef from the pot and set aside.
3. ###Cooking the Vegetables: In the same pot, add a bit more olive oil if needed, then add the onions, celery, and carrots. Cook, stirring occasionally, until the onions are deeply caramelized and the vegetables are tender, about 30 minutes.
4. ###Deglazing: Add the minced garlic and cook for another minute. Pour in the white wine, scraping up any browned bits from the bottom of the pot.
5. ###Simmering the Stew: Return the beef to the pot, then add the beef stock, rosemary, and bay leaves. Season with salt and pepper. Cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 2-3 hours, or until the beef is tender and falling apart.
6. ###Cooking the Pasta: About 20 minutes before the beef mixture is done, cook the rigatoni in a large pot of boiling salted water according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
7. ###Combining the Ingredients: Discard the rosemary and bay leaves from the beef mixture. Shred the beef with a fork into smaller pieces, then toss the hot rigatoni directly into the pot with the beef and onions. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
8. ###Serving: Serve the Rigatoni alla Genovese hot, topped with grated Parmigiano-Reggiano if desired. Enjoy with a glass of robust red wine and a slice of crusty bread.

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The source of the article is from the blog maltemoney.com.br