Rigatoni alla Genovese
Rigatoni alla Genovese
A tomato-less pasta sauce cooked for many, many hours until the beef and the onions melt into each other.
The result is a rich, creamy sauce that makes a nice change from the Bolognese.
Relatively low effort as long as you’re staying at home and can give it a stir every half hour or so.
This was the first time I made it so I pretty closely followed this recipe.
Edit to add: this would probably work pretty well as a slow cooker recipe.
That sounds delicious.
It was really good. And, other than being time-consuming, pretty easy.
The recipe doesn't say, but did you cube the beef? Seems like you would need to based on the description.
Not OP but I read the reviews and someone did 2" cubes
Seems like a lot of work lol I wonder if it will come out ok with stew meat
Cubing meat is a pain. I usually just brown the whole thing and cook it until it falls apart.
Yup, I cubed the beef before browning it. Partly to increase the surface area (Maillard reaction and all that), and partly to help it break down during the simmmmmmmering.