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):