Rigatoni alla Genovese
Chunks of beef, pancetta, and lots of onions simmer slowly for hours in Chef John's delicious pasta sauce.
This is my first review on All Recipes, and I have made this recipe 2 times so far, followed the recipe exactly. I just love how the onions infuse into the beef. The beef comes out so tender, I could eat this every week. It is a long process, but it makes enough to freeze half.
The sauce was delicious. I followed the recipe faithfully but after mixing the onions with the meat after the 2nd 30 minutes I noticed that food was starting to burn on the bottom. Considering it had another 7-9 hours to go I decided to dump everything into my slow cooker, on low, and cooked it for 8 more hours. It came out great, my 13 year old son gave it a 5 out of 5.
Outstanding! This is so delicious. I was a little concerned when I saw all the onions but they do cook down and provide the most amazing flavor. I didn't have fresh marjoram so added a little dry and left out cayenne (I just forgot it). Will totally make this again. Recommendation: don't serve the sauce over the pasta, it doesn't coat it well. Stir the pasta in as instructed.
Made it up to letting it cook with the onions for 1 hour in the evening. The next morning I put it in the slow cooker for 10 hours. Absolutely delicious!
The flavor of the dish was really great in the end. I did run in to time issues so I transferred to my slow cooker using the pressure option to break down the meat chunks a little faster. I didn't make any changes to the recipe but I would recommend adding a good amount of broth/water (maybe a cup or two) after cooking down the onions as there really isn't that much liquid in the recipe. The meat stuck to the pan a few times because there wasn't enough liquid. I don't know exact quantity but added broth/water every 15-20 minutes in the cooking process. There is no direction how to cut the meat but best to cut in to small cubes so it will break down more easily.
Superbly succulent and startlingly simple! Chef John nailed it! I've made it twice in two weeks and am "feeding the freezer" so that we can have this wonderful ragu for later on. Thanks, Chef John!!