Pasta alla Genovese - Rigatoni with Genovese-Style Meat Sauce

beef

🥗Healthier: lean turkey

💰Cheaper: pork

Turkey reduces fat content while pork can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Transfer pancetta or salt pork into a pot with olive oil and set over medium heat.

Cook the pork until browned and most fat has rendered out, then transfer to a bowl and reserve.

Increase heat to high and add beef chunks to the pot, seasoning with salt.

Cook the beef for 10-15 minutes until moisture evaporates and the meat browns.

Reduce heat to medium-high and add diced carrots, celery, reserved pancetta, black pepper, and salt; stir and cook for 5 minutes.

Add a small squirt of tomato paste, 1 bay leaf, and a splash of white wine to deglaze the pot; stir for a couple of minutes.

Slice the onions and add them to the pot, pressing them down; cover and cook for 30 minutes without stirring.

After 30 minutes, uncover and stir the onions; cover again and cook for another 30 minutes.

Reduce heat to low and simmer for 8-10 hours, stirring occasionally and skimming excess fat.

Test for doneness; the mixture should be fork-tender and the beef and onions should meld together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens