Rigatoni alla Genovese

Rigatoni alla Genovese

Prep Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 3 serving


  • 1 kg yellow onion , finely chopped
  • 300 - 400 g ground beef or
  • 2 tbsps chopped garlic
  • 225 g rigatoni
  • 3/4 cup parmesan shaved plus more for garnish
  • salt
  • pepper
  • parsley fresh for garnish
  • 1/4 cup cream table
  • 1/4 cup - 1/2 cup white wine, dry
  • olive oil


  • liberally coat the bottom of a heavy bottom sauce pot with olive oil
  • add all the onions, coat with more olive oil and a liberal amount of salt. Stir to combine. Cover and heat on medium for 40 minutes, stirring every 10-20 minutes
  • If the onions are completely translucent and a good amount of liquid has appeared, stir in the meat and garlic. Stir hard and long to completely break apart the meat and combine it with the onions.
  • Cover and simmer on very low for 2-3 hours, stirring every 30 mins or so.
  • Bring a pot of salted water to boil, cook the rigatoni til el dente.
  • Deglaze the pot with the wine, stir to combine and turn the heat to medium-low to cook off the wine while the pasta cooks.
  • As soon as you've added the rigatoni to the water reduce heat back to very low and stir the cream into the sauce and adjust seasoning with salt and pepper.
  • Preheat your broiler after you add the rigatoni to the water.
  • Drain the pasta and add it to the sauce, stirring to combine.
  • Spoon the pasta onto plates and cover each with 1/4 cup shaved parmesan
  • Place each plate under the broiler for 30-45 seconds, remove and garnish with parsley. Serve with extra parmesan on the side.