I have no idea why this amazingly flavorful Genovese-style
meat sauce isn’t way more popular than it is. It’s quite simply one of the best
pasta sauces you’ll ever taste, thanks to a very slow cooking process, and
massive amounts of onions.
So, I just thought of two really good reasons why this isn’t
way more popular. The recipe takes you a good 10 hours to make. In case you
haven’t heard, this is roughly 9.9 hours longer than your typical Millennial is
willing to spend doing something.
Also, slicing six pounds of raw onions by hand is no one’s
idea of a great time. And no, you can’t use a food processor, or veggie cutting
gizmo you bought at 2AM. These machines will crush and bruise the onions,
releasing harsh compounds that negatively alter the taste. Cut your onions by
hand, with a sharp knife, or not at all.
As I suggest in the video, cut them one or two at a time,
near a breezy window, while you brown the meat, and you’ll be done in no time.
Once everything is prepped, the recipe couldn’t be easier. Simmer until the
meat and onions melt into each other, and serve. I really hope you give this
very old, virtually unknown, but very tasty meat sauce a try soon. Enjoy!
Ingredients for enough sauce for 2 pounds of dry rigatoni (8
1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 1/2 pounds beef chuck, seasoned with 2 teaspoons kosher
1/2 cup diced celery
1/2 cup diced carrot
1 rounded tablespoon tomato paste
1 teaspoon freshly ground black pepper
1 bay leaf
2/3 cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
water or broth as needed to adjust liquid level during
salt to taste
— To serve, simmer finished sauce with al dente pasta for a
few minutes until pasta is cooked through. Finish with fresh marjoram, cayenne,
and grated Parmigiano Reggiano.