Rigatoni alla Genovese
Rigatoni alla Genovese
Servings: 3 serving
Ingredients
- 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
Instructions
- 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.
