I direct keep no persuasion why this amazingly flavorful Genovese-style meat sauce isn’t agency to a greater extent than pop than it is. It’s quite only i of the best pasta sauces you’ll always taste, thank you lot to a rattling deadening cooking process, as well as massive amounts of onions.
So, I precisely persuasion of 2 actually skilful reasons why this isn’t agency to a greater extent than popular. The recipe takes you lot a skilful 10 hours to make. In representative you lot haven’t heard, this is roughly 9.9 hours longer than your typical Millennial is willing to pass doing something.
Also, slicing half dozen pounds of raw onions yesteryear mitt is no one’s persuasion of a dandy time. And no, you lot can’t role a nutrient processor, or veggie cutting gizmo you lot bought at 2AM. These machines volition vanquish as well as bruise the onions, releasing harsh compounds that negatively modify the taste. Cut your onions yesteryear hand, alongside a abrupt knife, or non at all.
As I propose inwards the video, cutting them i or 2 at a time, nearly a breezy window, piece you lot dark-brown the meat, as well as you’ll live on done inwards no time. Once everything is prepped, the recipe couldn’t live on easier. Simmer until the meat as well as onions melt into each other, as well as serve. I actually promise you lot give this rattling old, virtually unknown, but rattling tasty meat sauce a motility soon. Enjoy!
Ingredients for plenty sauce for 2 pounds of dry out rigatoni (8 servings):
- 1 tablespoon olive crude
- 6 ounces pancetta or common salt pork, diced
- 2 1/2 pounds beef chuck, seasoned alongside 2 teaspoons kosher salt
- 1/2 loving cup diced celery
- 1/2 loving cup diced carrot
- 1 rounded tablespoon tomato plant paste
- 1 teaspoon freshly terra firma dark pepper
- 1 bay leaf
- 2/3 loving cup white wine
- 4 pounds yellowish onions, sliced
- 2 pounds cerise onions, sliced
water or broth every bit needed to conform liquid score during simmering
salt to gustatory modality
— To serve, simmer finished sauce alongside al dente pasta for a few minutes until pasta is cooked through. Finish alongside fresh marjoram, cayenne, as well as grated Parmigiano Reggiano.