Rigatoni alla Genovese

Ingredients · 4 servings

• 400 gRigatoni
• 600 gBeef, cut into 5 cm chunks
• 1200 gOnion, thinly sliced
• 150 mlWhite wine
• 100 gCarrot, diced
• 80 gCelery, diced
• 3 tbspOlive oil
• 8 gSalt
• 2 gBlack pepper, ground
• 300 mlWater, as needed

Equipment

stovetop, heavy pot, pasta pot, knife, cutting board, tongs, wooden spoon, mixing bowl, plate, lid, colander, measuring cup

Instructions

1. 1
   Mise En Place

   Gather rigatoni, beef, onions, wine, carrot, celery, oil, salt, pepper, and water with a heavy pot, pasta pot, knife, board, tongs, and spoon. · 10 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Slice Vegetables

   Slice the onions thinly, dice the carrot and celery, and cut the beef into 5 cm chunks so the sauce cooks evenly and breaks down smoothly. · 10 min

   What to look for: Onions are thin and even, while carrot and celery are small dice

3. 3
   Brown Beef

   Heat olive oil in a heavy pot, add beef, and brown it on all sides before lifting it to a plate to build a deep base for the sauce. · 10 min

   When it is done: Beef surface is browned but the center is not yet cooked through

4. 4
   Soften Aromatics

   Add carrot and celery to the same pot, cook until glossy, then stir in the onions with salt and pepper until they begin to wilt. · 15 min

   What to look for: Vegetables look glossy and the onions have started to slump

5. 5
   Add Wine

   Return beef to the pot, pour in white wine, and simmer until the wine smells mellow and the onions release plenty of liquid. · 10 min

   When it is done: Beef is simmering in liquid and is still firm

6. 6
   Slow Simmer

   Cover the pot and cook very gently, stirring often and adding small splashes of water only if the onions threaten to catch. · 2 h 30 min

   When it is done: Beef should reach at least 63°C / 145°F and feel tender when pressed

7. 7
   Reduce Sauce

   Uncover the pot, shred any tender beef pieces with tongs, and reduce the onions until the sauce is thick and glossy. · 40 min

   When it is done: Beef fibers separate easily with gentle pressure from tongs

8. 8
   Boil Pasta

   Boil rigatoni in salted water until just firm, reserve 1 cup of cooking water, and drain the pasta for finishing in the sauce. · 12 min

   What to look for: Rigatoni is flexible but still firm at the center

9. 9
   Toss Pasta

   Toss rigatoni with the onion and beef sauce, adding reserved water a little at a time until the pasta is coated and glossy. · 3 min

   What to look for: Sauce clings inside and outside the rigatoni

10. 10
    Serve Hot

    Serve immediately in warm bowls with black pepper so the slow cooked onion sweetness stays vivid and the rigatoni remains springy. · 2 min

    What to look for: Pasta is glossy, hot, and well coated