Rigatoni Alla Genovese Recipe


CuisineMain Ingredient


 Rigatoni pasta/Any other short pasta1 Pound (500 Gram)
 Carrot1 Small
 Celery stalk1
 Ham with rind4 Ounce (100 Gram, Raw)
 Onions4 Pound (2 Kilogram)
 Olive oil4 Fluid Ounce (100 Milliliter)
 Lean cut of beef2 Pound, tied with string to keep its shape (1 Kilogram, Such As Topside /Top Round)
 Water250 Milliliter (1 Wine Glass)
 Salt250 Milliliter
 Black pepper250 Milliliter
 White wine stock250 Milliliter (1 Wine Glass)
 Freshly grated parmesan cheese4 Ounce (100 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 6225 Calories from Fat 2048

% Daily Value*

Total Fat 230 g354.1%

Saturated Fat 64.1 g320.7%

Trans Fat 0 g

Cholesterol 559 mg

Sodium 99476.7 mg4144.9%

Total Carbohydrates 685 g228.3%

Dietary Fiber 115.1 g460.6%

Sugars 101.1 g

Protein 370 g739.7%

Vitamin A 196.3% Vitamin C 318.3%

Calcium 315.8% Iron 571.1%

*Based on a 2000 Calorie diet


Chop the carrot, celery and ham very finely.
Thinly slice the onions.
Heat the oil in a narrow saucepan just big enough to take the meat and vegetables.
When the oil is hot add the ham and chopped vegetables and stir well over a low heat for 5 minutes.
Now add the meat and onions.
The meat should be completely covered by the onions.
Add the water and salt and pepper to taste.
Cover and cook over a moderate heat, stirring from time to time, until the onions and meat begin to turn golden brown.
Now turn the heat to very low and begin the slow cooking process.
This involves the same techniques as with the Neapolitan ragu , known as tirata, as the flavour is 'pulled' out of the meat into the sauce.
A little of the wine and then stock needs to be added each time the sauce is stirred if it appears to be sticking to the bottom of the pan.
Stir vigorously under the meat with a wooden spoon at very short intervals because the addition of too much liquid ruins the sauce.
A Neapolitan cook will spend about 2 hours minimum over this part of the recipe.
When the cooking process is finished the sauce will be almost chestnut-coloured and the long cooking makes use of the blender or process unnecessary.
The sauce can be prepared the day before if required.
The meat is usually allowed to cool before slicing.
Cook the pasta following packet directions very carefully to avoid overcooking.
Drain, reserving a littlle of the pasta water to add to the sauce before stirring it into the pasta.
The Parmesan cheese is stirred into the pasta before the sauce is added or it can be served separately at table.